Food Raconteur

Did you know that every August 9th, we celebrate National Rice Pudding Day? ( I did not!).

It’s the perfect excuse to indulge in this comforting dessert that’s been warming hearts for centuries, with its origins tracing all the way back to ancient China, India, Middle East and Europe. It’s become a nostalgic favorite in American diners and home kitchens alike!👏🏽👏🏽👏🏽

For such a simple dish it has quite the history!

Imagine ancient China, India, and the Middle East, where people were already whipping up grain and rice porridges thousands of years ago. Fast forward to Tudor England in the 1600s, where what they called "white pot" eventually transformed into the sweet, creamy treat we know and love today.

When rice first arrived in Europe via the Silk Road in the 1300s, it was a pricey luxury, reserved for only the richest of folks! Phew, talk about exclusive dining!🤯

In colonial America, rice pudding made quite the impression, gracing tables at both grand occasions and everyday meals. Though you might not see it often on today’s gourmet menus, back in the mid-20th century, it was a diner staple, found in nearly every classic neighborhood eatery and cafeteria from coast to coast.

There are countless variations of this delightful dish around the world! Think of the cinnamon, sugar, and raisin-laden American version, alongside South Asian kheer, Latin American arroz con leche, and Scandinavian risengrød.

And here’s a fun tidbit: New York City is home to Rice to Riches, a specialty shop dedicated solely to rice pudding with a wild array of flavors. How cool is that? So, why not celebrate by trying a new twist on this timeless dessert?😎

Why do normal when you can do a fun version instead? That was the thought when I was trying to think of a way to bring the humble samosa to life👀

Let me introduce you guys to our very own Baked Croissant Samosa!

This dish is an innovative twist on the classic samosa, offering a baked version (No oil unlike regular samosas) that boasts a flaky croissant-like texture. The pastry is crafted to resemble an open clam shell, quite the visual delight from the iconic triangle shaped samosa, wouldn't you agree?😄

Inside this unique creation, you'll find the traditional samosa filling, typically a mixture of potatoes, peas, and aromatic spices like cumin, coriander, and garam masala.

Sometimes I like to add additional spices to the filling which adds an extra savory punch that tantalizes the taste buds.but that,of course, depends on what the client likes!😄😄😄

But the best part is the combination of the light, buttery croissant exterior and the rich, spiced filling creates a harmonious blend of flavors and textures, making it an irresistibly delicious treat for any occasion.

Whether served as an appetizer or a snack, this dish promises to capture both the eyes and the palate with its creative presentation and delicious taste…just one will never be enough…that i promise you!😄😄😄

Every time I work with Tonya and her team, I feel endlessly inspired and amazed by their camaraderie and talent. We've handled quite a few events together, and though the menu may change, the satisfaction remains constant. What an absolute pleasure it is to be able to experience that every single time🙌🏼

For their leadership dinner at Innsbrook, we crafted a special menu for the guests. The idea was to create a menu that was Fresh & Light Modern American (think bright& Herb-Forward)

*Reception Hors D'oeuvres *

- Chilled Cucumber Gazpacho Shooters With Pickled Blueberries And Dill Crème Fraîche
- Heirloom Tomato Bruschetta With Fresh Basil, Aged Balsamic, And Microgreens On Crostini
- Grilled Peach And Goat Cheese Skewers With Honey-Thyme Drizzle
- Smoked Salmon Rosettes With Lemon Zest And Caper Berries On Cucumber Rounds
- Vegetable Crudités With Herb Yogurt Dip

*Seated Dinner (5 Courses):*

**Amuse-Bouche**
Watermelon And Feta Cube With Mint And Black Pepper.

**First Course**
Chilled Asparagus And Arugula Salad With Strawberries, Toasted Almonds, And Champagne Vinaigrette.

**Second Course (Soup/Intermezzo)**
Light Corn And Herb Chowder With Crème Fraîche Swirl.

**Main Course**
Pan-Seared Halibut With Lemon-Herb Sauce, Roasted Summer Squash, And Wild Rice Pilaf (Portion-Controlled ~6 Oz Protein).

**Dessert**
Fresh Peach Ice Cream With Almond Tuile.

With such an amazing team backing me up, like Rasmy, Carolyn, and Jill, I barely had to worry about a thing👏🏽👏🏽

The guests were thrilled, and we loveddddd cooking for this incredible group. Each dish was crafted with care, a reflection of the chosen theme. The evening was filled with laughter and constant chatter as everyone discovered the flavors we presented and shared stories around the table. It is always wonderful where food and fellowship come together in perfect harmony🥂🥂🥂

Big thanks to Tonya, Lindsey, Tracy, and especially Vickie, for her help coordinating the entire event.

Creating fusion dishes has a special place in my heart. I truly believe that no matter which part of the world you belong to, food speaks a common language. And just like people from different parts of the world, we may look different but inherently we are just different versions of the same.

I believe it is the same with food, which is why fusion creations seem like a doorway to endless possibilities and delicious pairings!

I would love to introduce you guys to a few of these creations!♥️

First up…Meet Biryancini! The love child of Spicy Biryani and Crispy Italian Arancini! We came up with this delicious combination a couple of years ago which is still one of our biggest hits till date😄

Imagine biryani, that flavorful medley of basmati rice, meats or veggies, and spices featuring saffron, cardamom, and cloves, all rolled into delightful little balls.

These biryani balls are then given a breadcrumb coat and take a hot oil dive until they're golden and crispy on the outside, with a juicy biryani heart inside🤤

Pair these crispy delights with a flavourful mint chutney or a tangy tomato sauce, and you've got yourself a snack that's part Indian, part Italian, and fully delicious!

I find them to be perfect for appetizers or party munchies. The perfect balance of spicy and crispy!👏🏽

Stefani and Stephen are accomplished attorneys who wanted to celebrate Stephan’s father's birthday by crafting a wonderful menu. Turns out they are just as sharp while planning a menu as they are in a court room😆😆😆

We were able to create a delicious menu for a wonderful man, no holes barred. That, my friends, is music to a chef’s ear!🎶👂😄

***
Course 1

Seared Sea Scallop

Edible Silver Spoons, Delicate Edible Flower Petals, And Ossetra Caviar

Course 2

Velvety Pumpkin Soup

Crème Fraîche, Toasted Pumpkin Seeds, And Warm Spice

Course 3

Lobster & Seafood Ravioli

House-Made Ravioli Filled With Fresh Lobster, Shrimp, And Scallop, Served In A Light Tomato-Basil Red Sauce

Course 4

Filet Mignon

Truffle-Infused Potatoes, Glazed Heirloom Carrots, Asparagus, And Red Wine Demi-Glace

Course 5

Warm Valrhona Chocolate

Rich Molten Dark Chocolate Center, Madagascar Vanilla Bean Ice Cream, And Fresh Berries/ Gold Dust

***

The guests were absolutely thrilled by the presentation and flavour, and each time a dish was served, it was met with empty plates, which brought a heartfelt sense of pride as a chef.

The guests were very vocal with their praise for every dish and flavor, filling us with immense happiness and accomplishment. I love the fact that even after all these years that rush of feelings hasn’t disappeared🧿

A special thank you to Rasmy for consistently delivering perfection!

Thank you Stefan and Stefani for having us over! What an absolute joy it was!♥️

Taiwanese Oyster Omelette, or O-A-Jian, is the reigning champ of night market street food. This mouthwatering delight combines juicy oysters, eggs, and leafy greens, all held together by a chewy, jelly-like starch batter and topped with a sweet and savory pink sauce🍳🦪

Legend has it that this tasty treat dates back to the 17th century. Koxinga, a military leader, supposedly whipped it up during the siege of Fort Zeelandia when food supplies were low.

His troops mixed foraged oysters with sweet potato starch and water, creating a quick, satisfying patty that would eventually evolve into the beloved omelette we know today.

Despite its humble beginnings and a texture that's sometimes described as "snot-like" (which might surprise newcomers), the Oyster Omelette is a Taiwanese favorite.

In fact, Global Views Monthly magazine's survey crowned it the snack that best represents Taiwan.

Unlike Western omelettes, O-A-Jian gets its unique bouncy, chewy, and crispy texture from a starch slurry. Cooks often use sweet potato starch, tapioca, or a combination of both with water, creating a translucent, elastic binder.

Each vendor has their own twist on the gooey pink sauce drizzled on top, typically a sweet and savory mix of ketchup, soy paste, sugar, and occasionally miso or sweet chili.

While the Taiwanese version is famous for its sweet potato starch batter, other regions have their own spin.

Chaoshan and Hong Kong Teochew-style versions often use duck eggs and skip the starchy goo, while in Thailand and Singapore, rice or tapioca flour is used to add crispiness.

Fun fact: The Oyster Omelette became an international pop culture icon after starring in the hit 2007 Taiwanese drama "Corner with Love."🎥

Proud moment. Next small big leap.

For a Food Raconteur, the kitchen has always been the pitch where heart, hope and discipline meet. Today that same spirit finds a new home on the cricket field with LionBlood Cricket Club, St. Louis.

Proud to stand as one of the sponsors of a club that lives the values we cook by every day: patience under pressure, teamwork that turns individual talent into something greater, and the quiet discipline that builds champions long before the scoreboard notices.

Cricket has always been close to the heart... the game of timing, of reading the moment, of giving everything for the team. Partnering with LBCC is a way to give back to a community that plays with pure passion and to celebrate the next generation of promising players whose energy is already lighting up the ground.

To Ravi and the entire board: thank you for the trust and the warm welcome. Unveiling the jerseys, meeting the players, feeling the buzz of a club that is clearly building something special , these were wonderful moments. The future looks bright, and the story is only beginning.

Cricket and food share the same secret: both are about bringing people together, nourishing body and spirit, and creating memories that last longer than any single match or meal.

Watch this space. Something fabulous is being prepared, on the pitch and beyond.
Heart. Hope. Discipline.

I don’t know what it is about wedding events that gets our adrenaline pumping in almost a ‘Rocky-esque’ way! We live for it!😁

Six months ago, Mrs.L( name withheld for privacy) reached out to us, all thanks to Priya’s awesome recommendation. Priya had attended one of our events last year and, well, one thing led to another.

S&L, a pair of true foodies from the Big Apple, wanted their day to be extra special, so we whipped up a menu that was a delicious blend of Indian and Chinese flavors. ‘L’ is not just amazing; she's a whirlwind of talent!🤯

We did a tasting menu and finally settled on a fabulous lineup. They were super keen on clean eating and avoiding food waste, which we totally respect.

Here’s what we served:
**Bao Buns Stuffed With Veggies And Sauces**
**Mini Open Clam Samosa With Chutneys**
**Kerala Fried Chicken Bites**

For a little extra flair, we had plated appetizers:
**Rasam Shots**
**Elegant Kothu Parotta with Salna**

On the tables, guests could share:
**Assorted Naan/Flatbreads With Mild Herb Butter, Lentils, Yogurt, And Pickles**

We also had some pretty fun stations!
**Indian Classics : Mild Paneer Tikka Masala Or Chicken Tikka Masala**
**Chinese Staples : Vegetable Fried Rice Or Chicken Fried Rice**
**Veg Manchurian And Noodles**

Sides included;
**Cucumber Raita And Yogurt, With Curd Rice Shots For A Quirky Twist**

To sweeten things up, Mini Edible Chocolate Tiramisu Cups and, of course, The Wedding Cake were on the menu. Our bar, skillfully managed by the dynamic Katie and Tiffany duo, was a hit with their Champagne Tower And Sabering Skills. The guests were absolutely thrilled!👏

Priya, our coordination queen, took charge of the decor, creating an elegant and classy vibe. The guests couldn’t stop raving about how everything came together so beautifully.

Thank you, Mrs.‘L’, for trusting us with this special day and for the beautiful review you left us . We were so happy to be part of it. Here’s to a wonderful married life for the happy couple! 🎉

Introducing Gua Bao, often dubbed the “Taiwanese Hamburger.” This tasty street food is all about that soft, steamed bun shaped like a clamshell, bursting with melt-in-your-mouth braised pork belly, tangy pickled mustard greens, sweet peanut powder, and a sprinkle of fresh cilantro.Yum!🤤

In Taiwanese Hokkien, it’s called hó͘-kā-ti. Its nickname, "Tiger Baos," comes from the bun's open, tiger-jaw-like appearance, as if ready to pounce on a juicy piece of pork.

The bun's shape also resembles an ancient gold ingot, and locals say eating it brings wealth and gobbles up any bad luck from the past year. With ingredients peeking out from the top, it looks like a money pouch overflowing with riches💰💰💰

Gua Bao has its roots in China’s Fujian province. Back in the day, this pork-stuffed delight was a luxurious treat, usually saved for special occasions like traditional banquets or Weiya,the big end-of-year bash honoring the Earth God.

During these festivities, Taiwanese bosses would hand out Gua Baos to employees as a gesture of good luck for the coming year.

However, legend has it that if you were handed one of these buns, it might also mean you were on the chopping block, making the taste bittersweet for those fearing a pink slip!😲