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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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Put my money where my mouth is and ordered this delicious Jamaican food from @the_original_coleys, a local Black owned restaurant in North Hollywood. Supporting Black owned businesses is a tangible action we can all do to support Black people and the #Blacklivesmatter movement. And as a chef and former restaurant owner you know I spend my money on food. I have posted links to lists of Black owned restaurants in cities all over North America and have saved them as a highlight in my profile for future reference. I am unable to physically join protests for personal health reasons so here are some other tangible action items we can all do: -Donate to reputable organization, I donated to @blackfutureslab -Call/email/text your local and state representatives -Call your friends and family and engage them in dialogue -Aplify black voices, share their stories, videos and articles on your social platforms and email directly them to relatives who are not on social media. -Learn what it means to be an ally before you call yourself one, there is ample information in this app! -Diversify your social media feeds! Follow black men and woman and support them! -EDUCATE YOURSELF, pick up a book and learn about the black experience! There are so many incredible Black stories and authors in literature and poetry. Better yet, pick up an African American history book and you’ll soon realize African America history IS American history. Bonus points if you buy your book at a local black owned shop. -VOTE!

Good news everyone! After almost two months of trying to meet my own very high sourdough standards and consistently failing, I have finally made a perfect loaf! Actually I made two! And let me tell you, it feels (and tastes) good!! So happy I didn’t give up and kept believing in myself - definitely worth the fruits of my labor. Bonus of all my trial and errors is I’m more equipped than ever to share with all of you what I’ve learned about sourdough and how to make it! So if people aren’t over sourdough content yet get ready for some baking stories coming next week. Also I’d like to thank @panda_inthekitchen @balanced.bowl and @isayell for helping me/letting me vent on this journey and @rosehillsourdough for their GENIUS “side car” proofing tip that seriously changed the game for me! More on that later!

Whenever I ask you guys what recipe you want me to share, the number one request is always🍗ROAST CHICKEN🍗 . Seeing that a roast chicken is one of my favorite things to make it’s surprising I haven’t shared my recipe before! This recipe is adapted over years of cooking the queen 👑@inagarten’s👑 Perfect Roast Chicken. Of course, I had to be extra and smother it with ramp butter but you can just use a plain old stick of butter, it’s still gonna be delicious! Here’s what you need: INGREDIENTS 1 whole chicken, about 5 lbs Olive oil Salt 1 lbs potatoes, roughly chopped into 2” pieces (russet, fingerling and creamers are all nice choices) 1 fennel bulb, roughly chopped 1 white onion, roughly chopped 3 medium carrots, roughly chopped into 2” pieces 1 head of garlic, sliced in half 1 lemon, sliced into thick wedges 1/2 stick of butter, room temperature INSTRUCTIONS 1. At least one hour before roasting or up to 24 hours prior, generously salt your chicken, including the inside cavity. Let it rest in the fridge until ready to roast. 2. When ready to roast, pat chicken dry with a paper towel. Preheat oven to 425° F. 3. In a roasting pan, cast iron or broiling pan add carrots, potatoes, fennel and 2/3 of the onions. Coat with a few glugs of olive oil and a few pinches of salt, toss to coat. 4. Stuff you chicken with the ends of the sliced lemon, half head of garlic and remaining third of the white onions. 5. Rub chicken down with softened butter, making sure to get every nook and cranny. Tress legs with kitchen twin and tuck wings under breast to help it cook evenly (check my highlights for directions). 6. Carefully transfer butter and tresses chicken on top of veggies. Nestle in remaining lemon slices and half head of garlic and drizzle with another glug of olive oil to make sure everything is coated. 7. Roast for about one and a half hours or until the internal temperature of the thicken part of the breast is 165° F. Carefully remove chicken from pan and let rest, preferably on a lined cutting board, for ten minutes. 8. Meanwhile, turn your oven onto broil and broil the veggies for 5-10 minutes more, until browned and slightly crispy. **continued in the comments!

Using this adorable illustration of myself by @thedaileydish to announce another COOKING CLASS! Next Thursday 6/4/2020 at 2pm PST / 5pm EST! We will be making a spring pasta in an olive garlic white wine sauce and mixed green salad with a shallot vinaigrette! DM if you’re interested in signing up! Classes are $15 and I have been told they are not only fun but informative!

Caramelized onions are one of my favorite flavor bombs to add to my recipes - a frittata, pizza or pasta, the possibilities are endless! They’re addictively sweet and pretty much make anything they touch taste better. And made properly they’re SUGAR FREE! That’s right you don’t need any honey, sugar or balsamic to amp up your caramelized onions - all you need is a little time and patience! I walked you through in my stories how I make my caramelized onions - and spoiler alert there is no trick to getting them any faster! Here’s the basic “recipe” below INGREDIENTS At least 2 onions, sauté slice Olive oil Salt INSTRUCTIONS 1. Heat a pan on high heat until you can feel the warmth on your warm when you hover your hand over. Add a glug or two of olive oil - enough to just cover the pan but not to fry the onions. Add onions and a pinch of salt, toss to coat and then turn heat down to low. 2. Now you wait! It’s going to be at least an hour so just let them be! Check on them and stir every 10-15 minutes. You want to make sure nothing is burning or sticking to the bottom of the pan. 3. After 45 minutes your onions should start to brown. After about an hour they should be evenly browned to a beautiful caramel color. Once evenly browned add a tablespoon of water and stir until evaporated. Repeat once or twice until onions are perfectly uniformly soft and golden brown. #isabellagambutorecipes

Recipe testing polenta pizza based off my go to dinner party recipe of my early twenties, @clarkbar’s spinach and pancetta polenta pizza from @nytcooking. Melissa, if you’re reading this, I love you, and I can’t tell you how many times I made this recipe for friends and family. So fun to revisit it in my early thirties, now that’s I’m a professional chef, and put my own spin on it. But let me tell you, it does not work with instant polenta... so recipe coming soon!

I made a paleo chocolate chip cookie cake to be ✨healthy✨ and then doused it with refined-sugar-full 🌈rainbow sprinkles🌈 because this has been a stressful week and I love rainbow sprinkles. Promise lots of recipes and cooking videos coming next week but for now I’m just going to enjoy my paleo-ish cookie cake and not show you how I made it.

I almost forgot about #mealprepmonday! Well not the actual cooking, I could never forget that! General Tso’s tofu with steamed broccoli and ginger garlic green beans; smokey tempeh burrito bowls with cilantro cauliflower rice, black beans and vegan coleslaw; and turmeric coconut chickpea stew with sautéed zucchini and lots of herbs to garnish! No contact delivery is available in Los Angeles! More info aviable on my website - link in profile 💕

Can’t stop,won’t stop, making ramp butter

Saturday what a day!

Let’s talk about failures. For the last month I have been attempting to make a perfect loaf of sourdough bread and failing. I learned to make sourdough in culinary school and using an incredible starter handed down to me by @pandainthekitchen, have made dozens of (if I do say so my myself) perfect loaves. But I let that starter die when I moved back to NYC last year and now here I am back in California trying to hop on the pandemic sourdough craze. I inherited a new starter from my friend @isayell, promptly overfed it. I then made it my mission to bring it back to life, feeding it everyday with expensive high protein flour, even nestling it in a heating pad to keep it warm. But alas my first loaf fell flat, literally. The following week I tried again changing my fermentation times and shaping. Alas a month later and I have yet to achieve the perfectly domed loaf. My loaves lack volume and that classic domed shape. Now I’m not saying this bread wasn’t all DELICIOUS! The crust has been perfectly browned and crispy, the crumb though a little erratic in size, always airy and perfectly chewy. And my loaves have definitely improved week but week, getting slightly more oven spring and holding their shape with each atrempt. with each new experiment and tweak I learn more about the process. So I guess the failures are a learning experience, a opportunity to relearn a lost art, an excerise in patience. And you best believe I’m gonna keep on trying till I get it right! *swipe to see the evolution

Like a lot of you we have been baking up a storm to combat the quarantine malaise. And like many of you, I am now combating the quarantine-15 (or as my friend @smroma jokes, the covid-19 lbs). But just because I’m now watching what I eat after a few weeks of gluttony does not mean I’ll deprive myself of treats! I just make my own ✨healthier✨ treats! So I whipped up some 🍎PALEO APPLE MUFFINS🍎 adapted from one of the very first recipes I ever shared! They’re super easy to make, moist, delicious and (almost) guilt free! Here’s what you need: INGREDIENTS 1 cup apple sauce 4 eggs 1/4 cup coconut oil, melted 1/2 cup coconut flour 1 1/2 Tsp cinnamon 1/4 Tsp salt Splash of vanilla 3 Tbs maple syrup 1 Tsp baking soda 1 Tsp baking powder 6 Tsp coconut sugar (for the topping!) INSTRUCTIONS 1. Preheat oven to 350° F 2. In a bowl mix together all ingredients except the coconut sugar. Mix together until completely combined, the batter should be smooth with no lumps. 3. Transfer batter to a lined baking sheet (if you don’t have muffin liners grease the pan with coconut oil) and divide batter into 9 muffins. 4. Use a spoon to flatten out the top of the muffins. Sprinkle a couple pinches of coconut sugar on each muffin. 5. Bake until slightly risen and cooked through, 20-25 minutes. Poke with a tooth pick or sharp knife to make sure they’re done - if not batter comes you’re good! Let cool for 10 minutes and enjoy! #isabellagambutorecipe

Another super fun zoom cooking class for the books! Red lentil Dahl, coconut rice and mango salsa 🥭 🥥 Everyone’s dishes looked amazing!! Still have spots of Saturday’s class if you want to join!

A rare non food related DIY! My aunt @bmelonih cleared out a ton of sage in our front yard so never wanting to be wasteful I decided to made dried sage smudge sticks! All you need is scissors, twine and a little bit of sunshine to make! If you’re in LA/southern Cali sage grows wild so do some foraging or make your own! Check out my stories for the how to 🍃💕✨

Have you ever had a ramp?! They’re wild alliums that taste like if scallions, garlic and spinach had a baby! Since they only grow in spring, in the wild and in mountainous areas they are extremely special (and not cheap). One of my favorite ways to preserve a special ingredient is to make a compound butter so I present to you 🧈RAMP BUTTER🧈 a delicious creamy flavor bomb you can spread on toast, toss with pasta or lick right off the spoon (no judgement). Check your local farmers market for foraged ramps - they’ll be around till June! Here’s what you need: INGREDIENTS 6 ramps, roots removed 1/2 cup (1 stick) unsalted butter Sea salt INSTRUCTIONS 1. First prepare your ramps by separating the white bottoms of and leafy green tops. Then cut the whites parts into half. 2. In a shallow pan bring a couple of cups of water to a boil. Add a generous pinch of salt and add the the whites of the ramps and start blanching - 30 seconds. 3. After 30 seconds add the greens of the ramps and continue to blanch until bright green, another 20-30 seconds. 4. Carefully strain ramps and immediately rinse with cold water to stop the cooking. Using clean hands squeezes the ramp greens in the palm of your hand to remove any excess liquid. 5. Take the strained ramps and roughly chop the whites and greens 6. Add cold butter and chopped ramps to food processor with a pinch of salt. Pulse until ramps are minced and well combined with the butter. Use a spatula to scrape down the sides and pulse a couple more times. Transfer to a container and enjoy! #isabellagambutorecipe

Meal prep Monday aka the only way I know it’s a new week 🤷🏽‍♀️ roasted beet and spinach salad with crispy chickpea croutons, vegan herbed but cheese and a baslsamic miso vinaigrette; Morocco’s spiced lentils with roasted eggplant and sweet potatoes and a garlic tahini sauce; and vegan cauliflower Mac n “cheese” with steamed broccoli and sautéed green beans

Happy Mother’s Day to all the mamas out there. Especially to my mama @adriennemeloni and all the women who have mothered me over the years ! This non-covid friendly watermelon cake is for you 🍉💕✨

Cherries, apricots, strawberries AND tomatoes and it’s only May! I’ve said it before and I’ll say it again - the best part about living in California is the produce 🥬🥑🍅🍒🍑🍓

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