well… when I switched careers I had no idea how busy I would be in my new career right from the beginning. I thought I would have some time to get organized, get my website revised and slowly begin to gain clients. Instead can’t believe the amount of interest I’ve had in my cooking…so here’s a recap of the last few weeks!
The day after my last day in architecture Matt and I hopped on a plane bound for Vegas. I spent a day in the resort’s day spa and lots of time in the pool. We ate lots of great food, probably one of the most interesting things being buffalo octopus!
After coming home I participated in a chef vs. chef ramen battle! I was Chef John Alvarez’s (owner of F&B Walkerville) sous chef for the competition against Chef Philippe Octavien of Black Magic Culinary Creations. It was a fun night…
But ultimately John and I won!
the following week I had my very own ramen popup at F&B!
My poster design was done Christopher Pressey Design.
I enlisted my friend Lisa Rundle of Sweet Treats by Lisa to help me in the kitchen. She even made cupcakes which were served at the popup!
The night was a great success which sadly several were turned away because of lack of room in the restaurant!
I also served a salad with carrot ginger dressing which I think surprised many of the guests, I not only received compliments on the ramen, but also on the salad.
- 2 medium (about 8 oz) carrots, peeled and roughly chopped
- 1/2 medium (about 6 oz) Spanish onion, peeled and roughly chopped
- 1/2 TB ginger, chopped
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1 cup vegetable oil
- 1 TB sugar
- 1/2 tsp salt
- Place all the ingredients in a blender and pulse for about a minute.
- Dressing will keep for up to 2 weeks in an airtight container in the refrigerator, makes about a cup of dressing
So that’s what I’ve been up to! Thanks everyone for all the amazing support!!