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Isabella Gambuto, professional "restaurateur", amateur party planner. Life's a party let's enjoy it!

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SARINA’S KOREAN BBQ / KARAOKE BIRTHDAY, June 2014, Koreatown, Manhattan, NY

Posted on September 1, 2014 by partygirlsperspective

Sarina and her man planned a super fun night of short ribs and loud pop songs. There aren’t that many photos but that’s because I was having too good of a time.

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← MY WEEK WITH TYLER / A DINNER PARTY / I’M BACK, June 2014, Upper West Side, Manhattan, NY

FARMER’S MARKET FEAST / MY FIRST ROOF BBQ, July 2014, Bushwick, Brooklyn →

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Had the best time in CDMX. Can’t wait for it to be April so we can all go back!

Seriously contemplating never coming back

Half the reason I wanted to get married in Mexico City was to have an excuse to come back here two more times in a year

The flower market is my new favorite market

Even the alleyways are swoon worthy

Ofrenda a Frida Kahlo

CDMX has my heart and my stomach

For this week’s culinary school recipe I wanted to go out of my comfort zone and make something I’ve never made before! These collard green spring rolls are not only super cute they’re also #whole30, #paleo and #glutenfree and surprisingly not that hard to make. Feel free to mix up the veggies and add protein - just make sure you don’t skip that almond butter dipping sauce! Here’s what you need: Rolls 8 large collard green leaves (one bunch of collards usually comes with 8-12 leaves) 1 large carrot, julienne 1 medium cucumber, julienne 1 golden beet, peeled and julienne 1 cup thinly sliced red cabbage 1 cup spring mix 1 bunch cilantro, stems removed 1 bunch mint, stems removed Almond-Butter Dipping Sauce 3 Tbs creamy sugar free almond butter 2 Tbs coconut aminos 1 Tbs sesame oil 1/2 Tbs rice wine vinegar juice of 1/2 a lime pinch of salt 1-2 Tbs hot water, to thin out Cooking instructions in the comments. #isabellagambutorecipe

Favorite day of the week

Been making this arugula, caramelized red onion and fig salad on repeat trying to get the most out of fig season while it’s still here! Finally honed the recipe at school the other day and the whole plate was gone! It’s very simple but full of flavor and great for fall! Here’s what you need: INGREDIENTS SALAD 1 box organic girl arugula or a couple of handfuls from the farmers market (rinsed and dried) 1 pint of figs, whatever variety you prefer I large red onion, thinly sliced 1 tbs olive oil 1 tsp salt plus more to salt your greens 1/2 pecans VINAIGRETTE 1/4 cup olive oil 2 tbs balsamic vinegar 1 tsp maple syrup 1 tsp mustard 1 Small shallot minced Instructions in the comments! #isabellagambutorecipe

My third recipe for culinary school: Lemony Chicken Stew! I’ve been making this stew for years ever since my mama made it for me when I was a teenager! But I have never taken the the time actually write a recipe down for it. So I took advantage of my stew homework to finally record the actual recipe. It’s a great dish to make for the upcoming cold and flu season but can easily be dressed up with some crusty bread and Parmesan cheese for a rustic dinner party. Here’s what you need: INGREDIENTS 1 whole Chicken, about 4 Lb 1 quart chicken stock or chicken bone broth 1 1/2 quart water 4 medium carrots, cut at a diagonal 3 parsnips, cut at a diagonal 1 1/2 cup couscous 2 Tbs olive oil 2-3 lemons, juiced Salt and pepper COOKING INSTRUCTIONS: 1. Rinse off and pat dry chicken. Generously salt and pepper. Heat olive oil in large pot on medium-high heat. Add chicken and brown on both sides, about five minutes per side. Remove from pot and set aside. 2. Add leeks to pot and sauté until just softened, about five minutes. Add carrots and parsnips and season with salt and pepper, cook an additional five minutes. Put chicken back in pot, cover with Chicken stock and water. Bring to a boil then lower to a simmer, cover and cook for one hour. 3. Remove chicken from pot, keep pot on simmer and cover. Let Chicken cool until you are able to touch with your hands, about 10 minutes. Next you want to remove all skin from the chicken, remove both the white and dark meat and shred. You can use two forks to do this or your hands. If using yours hands it is helpful to keep a bowl of cold water at the ready, to dunk your hands if they get too hot handling the chicken. 4. Once Chicken is completely shredded, add back to pot. Squeeze the juice of two lemons into pot and cous cous and bring back up to a light boil. Cover and let cook until cous cous has completely absorbed chicken stock and the stew is nice and thick. Taste for salt and lemon, add more seasoning and third lemon juice if needed. Serve in bowls with a drizzle of olive oil and sprinkling of flaky sea salt. #isabellagambutorecipe

Finally hopped on the @simplemills pizza band wagon! This guy has garlic, olive oil, thyme, caramelized fennel and sheep’s milk Manchego cheese. It was really really good but it just made me want to create my own paleo pizza crust that doesn’t cost $9 a box. Still love you the most tho, @simplemills!

This weekend was fun 📷 cred @killacalio

When you realize your a basic bitch because you just love fall colors 🍂🍁🌾🌻

If you know me at all you know that I LOVE jam. Like go through two bottles of @BonneMaman_us a month love. Unfortunately, I’ve had to seriously cut back my jam habit because (and I’m sorry to break this to you) it’s pretty much pure sugar. But have no fear, I’ve replaced the sugary store bought stuff with homemade Raspberry Chia Seed Jam that is crazy easy to make and the perfect antidote to my jam addiction! Here’s what you need: 1 pint fresh raspberries or 1 cup frozen Juice + zest of half a lemon 1-2 tbs honey (depending on how tart you want it) 1 tbs chia seeds 1. In a small sauce pan add raspberries, lemon juice, zest and honey. Bring to a light boil, mashing berries with a wooden spoon until all combined and gooey 2. Take raspberry mixture off heat and add chia seeds. Mix well and put back on heat, at medium low. Cook for 5 more minutes and let cool. Transfer to jar and keep in fridge up to a week. #isabellagambutorecipe

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