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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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Looking for some new grilling recipes? Try my Mediterranean spiced lamb kabobs! Super simple ingredients - the secret is time! Marinate your lamb and you will be blown away with the results! Here’s what you need: INGREDIENTS 2 Bunches of fresh thyme 1 Bunch of fresh rosemary 1 Cup extra virgin olive oil 4 large garlic cloves 1 lemon, juiced 1 tsp Salt 1 tsp Pepper 2 lbs Leg of lamb, deboned and cut into 1 inch cubes Roughly chopped Zuchini, Onion and Red Peppers, as many as you like! INSTRUCTIONS S 1. Mince garlic in food processor with salt and pepper 2. Remove stems from Rosemary and Thyme throw into food processor, until roughly chopped 3. Add in olive oil and lemon juice until thoroughly mixed 4. In a large zip lock bag, add cubed lamb and herb marinade. Refrigerate at least 8 hours (up to 24) ***The longer you marinate the lamb, the tastier it gets! 5. When ready to take lamb out of the fridge, chop desired veggies to roughly the same size as lamb cubes, douse with olive oil, salt and pepper 6. Once marinated, remove lamb from zip lock bag and discard marinade. Skewer lamb and veggies, alternating between lamb, onions, peppers, zucchini 7. Grill kebabs on a HOT grill for 10 minutes, about 3 minutes per side, so they are perfectly medium well! #isabellagambutorecipe

Haven’t made a watermelon cake in two weeks! Who wants one?! I’m feeling creative!

Had the pleasure of throwing/catering my best friend’s bridal shower last night! Charred broccoli + chickpea salad in a garlic tahini dressing, paleo almond crusted chicken tenders with homemade honey mustard dipping sauce, watermelon + feta salad (not pictured), Charlie Bird farro salad with pistachios, radishes + arugula, gluten free pesto pasta with mozzarella and an epic charcuterie board. I also made the silly hat! 💕

Happy Sarina’s Bridal Shower! #campweddingdotnet

Let’s talk CAST IRON! My cast iron pan is my most valuable, versatile and affordable kitchen tool. I bring it with me on every cooking gig and constantly get asked how I use and maintain mine. So I thought I’d share my knowledge of cast iron care! Before I get into why I NEVER use soap to clean it I thought we should start at the very beginning - HOW TO RESEASON A CAST IRON! If you bought a new pan from Lodge they already come preseasoned but if you’re like me and love finding old ones or just have one lying around that is a little rusty and needs a little TLC - here is a step by step guide on how to reseason your cast iron! I also made a insta-stories tutorial you can watch 👆🏽 Here’s what you need: Steel wool Soap (for reseasoning ONLY) Avocado oil or another neutral oil of your choice Paper towels Oven INSTRUCTIONS 1. Seriously scrub off all the rust on your cast iron - using a drill with brush attachment or steel wool and elbow grease 2. Once rust is pretty much removed, wash cast iron with soap and water using steel wool. Rinse, wash and repeat until rust is completely gone. 3. Rub your cast iron down with avocado oil, making sure you get the front, back and sides. 4. Place cast iron upside down in a 400 degree oven with foil lining the bottom to catch any oil drips. Cook for 1 hour. Then turn oven off and let cool in the oven. 5. Once cooled, place newly seasoned cast iron on burner, turn on high and rub more avocado oil with a paper towel. That’s it! Time to start cooking with your newly seasoned cast iron! The best way to get a really well seasoned pan is to cook in it! More on that later... #isabellagambutorecipe

Hi internet 👋🏾 my name is Isabella Gambuto, I am a certified natural chef, endometriosis sufferer and former restaurateur. I’m telling you these things because they all brought me where I am today. You see, I took over and reopened my father’s NYC Italian restaurant at 24 and was diagnosed with endo at 27. I could talk about Endometriosis for hours on end (and have) but simply put it is a uterine disease that causes chronic pain and can lead to infertility. After having surgery for the disease almost five years ago I was nervous it would return and hinder my future fertility - my surgeon recommended instead of worrying I should change my diet to help heal myself. That recommendation changed my life. I transitioned to an anti-inflammatory diet and it MADE ME FEEL BETTER! It was then I realized the power of food as medicine, to heal yourself by actively choosing foods that make you feel good. It was that one shift in my life that eventually lead me to sell the restaurant, take a year off to travel the world and ultimately change my career. I went back to school to be a holistic natural chef and am now trying to help others by using the power of healing food! So if you’re still reading this (and still following me) and have a chronic illness or just aren’t feeling so great and ACTIVELY want to change that, LET’S TALK! I literally would love to hear from all of you on what ails you and how we could make you feel better! Sexy photo of me that has nothing to do with food 📷 cred @tylerwilliamparker

Yesterday’s watermelon cake commission ✨🍉🎂🍒

Last night’s @traderjoes cauliflower gnocchi with asparagus and broccolini in a light Parmesan sauce topped with crispy fried garlic. Have you tried this cult favorite? I like pan frying them in my cast iron to make them nice and crispy then loading them with veggies. What’s your favorite way to make cauliflower gnocchi?

Easy like a Sunday morning

HAPPY SARINA’S BIRTHDAY

Happy Fourth of July from me and my organic grass fed hotdog with homemade sauerkraut

Thought my 🍊 🥗 was getting a little jealous of all the attention my 🍉 🎂 has been getting

Just a girl and her tiny little watermelon cake

Really did summer right this weekend

What to do with all that leftover watermelon?! Cause if you make a watermelon cake you’re gonna have lots of extra watermelon... Cucumber, mozzarella and watermelon salad tossed in olive oil and balsamic. Who’s sick of 🍉 content?

Carrot cake, three ways. Paleo for me. Nut free for my mother in law. And full of sugar for everyone else.

Another day, another watermelon cake! Swipe to see how I do it. Slide into those DMs if you’d like to order one for your Fourth of July celebrations!

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