Culinary Catastrophe

Last weekend, I held a private event at my LA restaurant CAVE to introduce my new menu for the restaurant. I have recently decided to venture into a new realm of food and move from Haute French Cuisine to French-Spanish Fusion, offering decadent dishes such as a Coq Au Vin paella and Mousse a Cafe. Tout a fait (of course), I had everything ordered and prepared a few days before the event, but I arrived the morning of the party only to find the power had gone out overnight and everything had spoiled! Oh mon Dieu! What was I to do?

Always being prepared for calamités, I immediately called upon my new assistant, Shirley, and she began calling my friendly vendors from Viva Swag, while I was off to the local farmer's market. I knew I had to create something rapidé and delicious, so I decided to go with a French-Spanish soiree of small plates. I was able to get an array of French and Spanish cheeses, such as Aged Crottin from one vendor and delectable Fresh Jumbo Shrimp from another. I picked up vegetables and fruits from the farmer's market as well as some unique spreads and spices that I found to finish off the menu and was back in the kitchen faire la cuisine (cooking) as if no crisis had occured.

The petit plates were ready in time and were received tremendously by the celebrity chefs I had invited, but of course! This gave me new ideas to incorporate in the menu which has enticed loads of food gourmands to my eatery.

Catastrophe averted! (As if it would be any other way!)