It’s not a secret, but it is Secreto

Amidst the what ifs, maybes and ultimately, not nows of my day job, I’ve found myself looking for an outlet, for a way to express my true self and take control of my future. I got back in the kitchen, inspired by the foods and spices I learned about through my travels and the Cooking Channel šŸ™‚ I started remembering dreams I had, promises I’d made to myself and slowly a new picture dream is beginning to emerge.

This past April I hosted my first pop up event at home, I’m calling it Secreto Pop Up Dinners. Essentially, I’m opening my dining table to 10 diners and preparing Latin focused dishes that are paired with wines from South America, Spain or Portugal. If you remember my recipes, you know that I usually take classic recipes and tweak them by adding Latin ingredients. I’m doing the same for these dinners. The menus thus far have included things like Beef Wellington using chorizo and sofrito instead of the traditional mushroom filling, otoe raviolis, lamb in a creole sauce, and a passion fruit curd napoleon. That last one was a serious hit!

I’ve been gleefulĀ during and after the chaos of entertaining formal dinner parties and I’m slowly, though steadily, getting back on the horse. I promise to share the things I did, some of the foods I ate and the amazing places I saw, only this time I’ve also promised to be kinder to myself . What I will not offer usĀ this time around are empty promises. think of me as that great friend you hear from every so often, but can’t wait until your next catch up session. You know the one. No matter how much time or spaces elapses, you have the certainty that the wait will be well worth it.

Ready? Go to the next post!

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July Collage2

 

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