Jennie Cooks, A Catering Company

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Chaplin and Shins and Muppets, oh my!

April 17th, 2012 · Uncategorized

This last week was one of those crazy production weeks for Jennie Cooks. We had a million jobs all over the city all in the same three days. (I’ll never understand how that happens, but I love it all the same). Anyway, the most exciting of these jobs was for the fabulous production company DillyGent & Son. They were filming episodes for the Euro podcast turned TV Show, From the Basement, at the Jim Henson Studios!!

Outside of the Studio from La Brea

This is by far the coolest studio we have worked at. Not only is the lot beautiful and the staff really nice, they have a Creature Shop! and the historic Charlie Chaplin recording studio all on the same lot. The studio was built by Chaplin in 1917 and still retains some of its original structure and it has all these cooky life size paintings of Charlie Chaplin and retro recording equipment!

Oh Charlie

Since I never really read the call sheets past Jennie Cooks ready to serve time, I failed to realize that we were doing omelet breakfasts and lunch for the Shins!, Aimee Mann! and Feist!, until they showed up and ordered their veggie egg scrambles from yours truly. I was seriously tickled and wished I had some lipstick on or something. My own private show from the Muppet courtyard right before they played Coachella is a double score in my book. Screw you $400 festival tickets.  Sadly, there were no pictures allowed on set, but I snuck a few of the lot.             I had to get Kermie.

The Creature Shop

-miranda

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A Beautiful Friday Bride at Smog Shoppe Part One

April 6th, 2012 · Great Parties, Weddings of Wonder

This lovely bride took DIY to a new level. I have to break it up in two posts because there’s so much to share!  She had everything taken care of with lots of re-use and dare I say, upcycling. 

The centerpieces were clusters of old glass vases and vessels with roses, costas and baby’s breath.  She made little buttons too. These fans were the programs for the evening.

I love this little flag bearer with the “here comes the bride” banner.

She had framed signage everywhere and she made her beautiful bouquet.

Margaux and Chad! (Sissy says I always need a picture of the bride)


So Beautiful! She made that! But did she throw it?

I’ll end this first post on the candy bar.  Notice the signage and packaging and  the shelves. It looked amazing against her mom’s collection of lace and ticking.

Don’t those Whoppers look good?

Stay tuned for part two.

 

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Silverlake Saturday Market Survives the Polkadots

March 21st, 2012 · recipes, Southern California is Beautiful, Sustainability

There were quite a few haters in the hood when the little parklet seemed to appear overnight at Sunset Junction. Mostly folks were worried about parking. I’m a regular at the Saturday Farmer’s Market and understood the fear. I also love the polkadots. As predicted by my sunny disposition, everything was wonderful as usual. I snagged a parking place right in front of El Conquistadores and cruised the gifty aisle. These shiny kale chips  from London Manori caught my eye.

It’s really kale… and leaves they dippity doo, so pretty.

It was a glorious day, the polkadots really added POP and the youngsters love them too.

The sensational citrus offerings made it a perfect day to share an orange with a friend.

We love the oranges too, and this recipe from the Kitchn for a blood orange crostata is just like ours. I like them even better with the cara cara oranges, they don’t get the bitterness of the blood oranges when baked. They are super simple to make and I love the handmade look.  Just remember,  there’s a fine line between rustic and sloppy, fold with intention. And be generous with the finishing sugar.

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Safi Sana Squash Banana

January 31st, 2012 · KEEP EATING, Off Topic

This year for Christmas, instead of buying myself something lavish, I decided to be very posh and take holiday with all the Euros and South Africans in Tanzania. It was amazing of course. Before I had left, I planned this really cool food-blog diary in my head. I figured I could take pictures of all my food and post tidbits while I was traveling and share with readers in semi-real time the joys of East African cooking. Of course that did not happen. If it wasn’t my terrible my memory it was my terrible camera that apparently takes the worst food pictures ever. Plus I sort of ate the same things over and over, not so exciting for frequent updating. So now, nearly a month later I am finally ready to talk about  some Swahili food.

My first stop was actually not anywhere in Africa, it was Turkey, where I spent a lovely 24 hour layover touring the city by foot. I saw all the mosques, ate a fish sandwich off of a boat in the Golden Horn and visited the bazaars.  Last month I would have never recommended Turkish Airlines to anyone, ever. But today I am feeling much less brava and am remembering my four course meals in comfort class and the hot washcloths before every meal. Oh! and my choice of French or Turkish wine, or both, let’s be real.

Grilled salmon, Veggies, ‘fine’ cheese and olives. Classy I know.
Fish Sandwich Man
The Old Spice Bazaar was as awesome as it looks
Sweets! All sorts of crazy concoctions, I could have eaten them for days
So many teas, I could have stayed here for a whole day, roaming the stalls and taste testing

After my brief tour of Istanbul, I headed straight for Zanzibar, TZ’s premiere tropical island, with white sand beaches the bluest water and soo much seafood. I ate it everyday, everywhere I went, every which way. Fried Lobster Tandoori, Coconut Prawn Curry, Crusted Red Snapper, Shrimp on a Stick, whatever… Zanzibar is known especially for its spices, so the dishes were flavorful and always served with rice, boiled potatoes, cassava, or “chips”-also known as soggy undercooked french fries. Chapati was also real big with the locals for every meal and in our Safari lunch boxes. Chapati, pictured below, consists of flour water and oil, fried into a delicious bowel-stopping treat.

 

photo courtesy of klaudia at lawolf.net

You notice I don’t really talk about vegetables. Surprisingly I didn’t come across too many, even on the mainland. If I did they were cooked or fried, salads and fresh veggies don’t exist there as a real side option. Sometimes you get lettuce and tomato, as seen above, as a topping. Unless you’re at tourist restaurants, then you can find a little bit of everything.  I was able to get my hand on some delicious fruit though. I washed all my meals down with passion fruit juice or coffee or Konyagi- who needs water with that line-up.

One of my very best friends lives in Arusha, TZ’s 3rd largest “city” teaming with locals and tourists alike. Now I had some fancy pants meals there- 4 courses comes out to maybe 15$ with tip (heavenly I know).  But my friends couldn’t wait to take me to Chips Mayai- this local Swahili stand on the side of the road known for it’s 4am delicacies.

 

“Chips” with an omelette on top, chapati, pili pili (hottest little peppers ever) and of course wierd hot sauce in a bottle

This is what getting wasted on Thursday night looks like in the wee hours of the morning before going home to bed for young and able Arushans.  It’s the equivalent of a bacon wrapped hot-dog outside the Shortstop in Echo Parque. Disgusting, yet perfect (and vegetarian). Cows are anorexic over there and more often that not, the meat tastes, well not as welcoming as I prefer. So I was a pseudo pescatarian most of the time, which was actually quite nice. This guy on the other hand is most definitely not.

 

That, my friends, is the circle of life

If your adventures ever take you to Eastern Africa, watch the Lion King before you go. Disney used a lot of Swahili in that movie and it makes safari just that more fun when you realize Simba actually does mean lion.

-miranda

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Location of the Year 2011

January 10th, 2012 · Great Parties, Sustainability, Weddings of Wonder

Instead of giving the honor to myself (we all agree at Jennie Cooks, the best events are at the Shoppe), I award the title to the Natural History Museum of Los Angeles. For starters, they have great parking and they let you drive on the lawn for load in. That doesn’t happen at most Museums of distinction.

Then there’s the inside.

This is the whale room where we’ve seen men dance half naked at the Most Amazing Wedding Ever.

Below is the Rotunda. On this particular occasion, we served the bride’s delicious and amazing homemade vegan cakes.

Although off topic, I must also mention these adorable party favors. Alix made them. They were waiting for the guests with their table numbers. I’m not kidding when I say Alix was the cleverest bride in all the land.

Cocktails with the dinosaurs. Can you beat that?

At the AIGA RE-EXTRAVAGANZA there were amazing sustainable art installations in the North American Mammal Hall.  We loved these Solar Sculptures and are hoping a client might like them too… Garden party anyone?

And look at this! Put a cork in it!  Have a seat! All of these installations are from award winning local designers.

So, should you ( or your company) be looking for a fun event space… go to the Museum!

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Happy New Year Inspiration from Woody Guthrie

January 7th, 2012 · Off Topic

Perhaps it’s uncool to love Facebook, but I love it. Last week on Democracy Uprising this amazing journal page from Woody Guthrie Circa 1942 made the ticker tape.

If you know me, you know I love to journal. His classic entries with New Year’s Resolution  comittment warm my heart; ” stay glad, make up your mind, wake up and fight!”  I’m a big fan of resolutions, I think it’s good to have a mantra everyday – this year mine is ” finish what you start.”

Naturally, I was so charmed by Mr. Guthrie’s  two page spread that I had to make my own.

Thanks for sharing world, I love you (and you too facebook)!  Happy New Year!

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Location, Location, Location

November 17th, 2011 · Uncategorized

As the wedding season is coming to a close and the holiday parties are about to commence, i just wanted to share some insider tips with you about a few places that we’ve worked at. There are about a million places to host events in Los Angeles County, and every bride or event planner wants to pick the perfect one. Jennie Cooks has been to too many places to count. Since I’ve only been doing this for a year or two, I’m still very impressed (or not) with event spaces.

The most recent place we went to was The Ambassador Campus, which used to be some sort of christian college founded by a famous radio evangelist. The place is gorgeous. It is located in the old millionaire’s row in Pasadena right off of Orange Grove. They have Italian terraces gardens, swimming pools and mansions with some beautiful architecture.

Garden Wedding

Garden Wedding

 

Mansion Reception

Mansion Walls

The only cons to having your wedding an old abandoned mansion is that there is only one guest bathroom on the bottom floor with sketchy plumbing. The kitchen (made for the servants) is small and terrible. And this place makes the caterers sweep mop and vacuum all of the floors upstairs and down (wtf? i know). Shouldn’t that be included in the very expensive event fee?

Moving on to one of my favorite spots is of course the Smog Shoppe. It’s one of the “greenest” event spaces, LEED Certified and all that jazz. It used to be an old automotive shop, hence the name.

 

The Vertical Garden (at our Halloween wedding)

Outdoor Courtyard and Dining Space

Great Indoor Lighting

They used over 90% recycled materials to build it, they have a stormwater recycling system (super i know), solar panels, vertical gardens an outdoor courtyard, and the biggest most awesome open kitchen . Sounds Perfect right? If it only didn’t cost $10,000 to rent out for 12 hours. I hope the valet is included.

And in LA, beaches, friend’s homes and of course sets, are very popular for any occasion. And why not? Comfortable, beautiful (with the right decor of course), sorta free & with no real restrictions.

 

My fair Wedding Set, SouthBay Studios

House Celebration in Pasadena

Wedding at Beach Home in Hermosa maybe?

Santa Monica Beach

One note about the beach, ya it’s pretty & the sunset vows are quite romantic. The guests hate it because trying to look classy and walk in sand only look good on TV. And your poor vendors hate it as loading, setting up and tray passing in the sand is well, not ideal. So if you insist on the beach romance, try and tip like you’ve never tipped before.

-Miranda

 

 

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What the Occupation Means to Me

October 17th, 2011 · Community Activity

GOD BLESS AMERICA!

 

Beep if you believe

beep if you believe

I am overcome with patriotic swelling in my heart for the Occupy Movement. I like what my teacher said last week “the world is not a place, it’s a process.” Similarly,  the occupation is not a protest, it’s a movement. As a member of the 99%, I am in 100%.

WHY?

Mainly, I am disturbed about our food supply.  Why do we have to petition to label GMO foods, when other countries are burning them to keep them out of their homes? THEY SHOULD ALREADY BE LABELED!!

Secondly,  it’s not right that the banking bastards are not being held accountable – look what they did to Martha! She served her time and learned how to make her own poncho.

Third, it’s about me. I was squeezed out of Culver City by my stinkin’  landlord because of… MONEY.  I have reduced my need for income to the maximum, as the recession of 2008 had my customers holding on tight to their expendable dollars, parties were the first thing cut. Being in events, this had a mighty sting. But I persevered –  I re-invented my business, made new friends and continued to quest toward a fair food system with my spare time.

I do everything the government says I should.  I have workman’s comp (and I’ve never made a claim in 25 years) , liability, business and auto insurance. I’ve never had an accident nor set a building on fire. I pay my bills on time. But, I can’t afford to offer health insurance to my staff, and they can’t afford it either – they are the uninsured. Healthy, young and strong,  and hoping they don’t have any serious health issues in their near future.  I pray for them, because I cannot pay for them.

on the steps asking for stuff

When I went down to Occupy LA last week, I organized the kitchen tent. I worked with a family that was occupying, and I think they may have been republicans.  They were all unemployed.  They were not white hippies,  and so what if they were?  What’s wrong with that?  As a joyful white hippie I don’t understand why it’s a slam that we are driving the movement, what’s the problem with that?

Yesterday, Cornel West was arrested for holding a sign on the steps of the Supreme Court. They are pulling out all the absurd laws to break us up.  But we will prevail.

Because  in the words of my hero (who showed up the day I was feng shui-ing the kitchen tent)

“Justice is LOVE gone public.”

Oh yeah, and I like the masks.  I think they’re a little creepy yet provocative.

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Happy Peppershroom to U

August 8th, 2011 · KEEP EATING, recipes

This classic Jennie Cooks recipe goes out to Mitch.  He worked as a hospitality professional back in the 90′s, catering jobs  for “Mad About You”, Everybody Loves Raymond”, a few other shows at CBS Radford and about town. I promised  him this recipe for peppershroom steak he was craving. The mushrooms are insanely delicious. The atomic horseradish sauce is good on everything, not just the steak. Happy birthday Mitch!

Peppershroom Steak with Atomic Sauce

Ingredients and Method for the Steak

Marinate one Grass fed Tri Tip in a little red wine and olive oil. Coarsely crush enough black peppercorns to make a nice peppery crust on the steak, about 2 tablespoons or so. We have a dedicated coffee grinder we use for spices and previous to that, we wrapped them in a linen towel and whacked them with a rolling pin.  Encrust the steak with the crushed peppercorns and pressing the pepperinto the steak a little bit. Grill or pan sear the steak, and roast to an internal 120 degrees for a perfect medium rare.

Ingredients and Method for the Golden Shrooms

Turn on the exhaust fan. Melt a little butter and add equal parts olive oil in a large saute pan or dutch oven.  (I like to have the sides because the mushrooms are jumpy). add 2 pounds of button mushrooms. Add 2 bay leaves,  a few hearty shakes of Worcestershire sauce  and  fire up the heat! Get it really hot, move the mushrooms around and get a serious heat going. THEN, when it’s really hot, pour in 1/4 to 1/2 bottle of Marsala wine. IT WILL CATCH ON FIRE! If that scares you a little bit turn down the heat. It still works – And if you want a fire an it didn’t catch right away, light it with a crack lighter. keep the heat going and pay attention to your pan, don’t walk away. Let it burn off a little bit, give it a stir when the fire goes out, turn it on  medium heat and let it simmer till all the juices evaporate and the butter and olive oil glaze the mushrooms to a golden deliciousness.

Ingredients and Method for the Atomic Sauce

Combine equal parts of mayo and sour cream or adjust to your favorite combination of  the two, you could even use greek yogurt. Add 1/4 to 1/2 cup of horseradish.  If it’s storebought, squeeze a little liquid out  and  add a little extra for a real kick.  Grate a fresh apple into the sauce.  Adjust with salt and white pepper.

Serving Suggestions:

Slice the beef, top with mushrooms, send atomic sauce on the side. And Syrah.

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Squash Blossom Beauties

July 1st, 2011 · Uncategorized

We received such great feedback about our Stuffed Squashed Blossoms that I thought I’d share our top secret recipe with everyone. With Fourth of July weekend coming up, you don’t want to miss an opportunity to impress your friends and family.

This recipe is compliments of our very own Chef Oscar’s Head. It has 3 parts: stuff the blossoms,  make the tempura batter, fry those suckers.

Stuffed Squash Blossoms

Ingredients:

-16- 20 squash blossoms                                   – 2 cups of beer (nothing too fancy)

-1/2 lb of chevre and queso fresco                    – 1/2 c corn starch

-3-4 chopped button mushrooms                     – 2 cups of flower

-1 clove of minced garlic                                       – 1-2 cups of canola or veggie oil

-1 TBSP chopped basil                                           -salt & pepper

1. Wash the blossoms, make sure you are both gentle and thorough, there are bound to be little critters in there.

2. In a bowl, mix the cheese, mushrooms, garlic, basil. Add salt and pepper to taste.

3. Gently open the blossoms and stuff with the mixture. Refrigerate for 15 minutes.

4. While the mix is in the fridge, make the tempura batter by combining the beer, corn starch, flour, salt and pepper. Then add one or two ice cubes. The batter shouldn’t spread, it shouldn’t be too runny or too thick.

5. Heat the oil to 350 in a frying pan, if it’s any hotter than this, the blossoms will burn too quickly and not cook all the way through.

6. Take the blossoms out the fridge and dip into the tempura batter so that it is completely coated.

7. Fry them up for 3-4 minutes, but no more than 5 minutes. Let them dry on a plate lined with a paper towel to help soak up some of the oil.

8. You’re done! Now eat, drink and enjoy the wonderful company of your family and friends.

Nothing screams I-love-America like fried cheesy goodness, and beer of course. Luckily, our recipe includes both.

Now that you have the recipe you are probably wondering, where do I get these beautiful delectable treats?  Well,  Squash Blossoms are in full bloom at  farmers markets everywhere. We especially enjoy the colors and tastes of those that come out of the South Central Farmers Cooperative. If you happen upon their booth, pick up some of these un-edible (I had to ask) artichoke flowers for table decor.

They are stunning and last for up to 10 days!

Have a safe and happy holiday weekend everyone! Whether you love or just luke-warmly like the good ol’ US of A, we all can at least be thankful for the abundance of fresh and delicious food we enjoy!

- Miranda

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