Lisa's Culinary Atrocities

     Ahhh, weekend.  It’s a perfect 70 degrees F morning following quite an intense week. Robert and I are enjoying some deliciously big cups of joe at Hooked on Colfax, still feeling the resulting cell-whir from our incredibly fun Tapas and Wine dinner this past Tuesday at Dazzle Restaurant and Lounge.  The clickidy clack of computer keyboards, gentle prod of caffeine in my veins, and funky music tickling my ears are further encouraging my much needed decompression.  All is right in my expanding world;  I am swimming in fuzzy warm endolphins…I mean endorphins.

I know I consistently say how wonderful everything is…but our event was honestly one of the most enjoyable things I’ve ever done.  I am filled with a beautiful kind of satisfaction I have not felt prior, and one that I didn’t realize was entirely possible.  I am so completely in my element in the kitchen, with Robert.  Food and passion are forever synonymous.Clementine, Red Onion, and Fennel Salad with Senorio de Vizcantar extra-virgin olive oil

The week leading up to the event was peppered with illness, sleeplessness and anxiety, but never once did I wish I could stay in bed.  I simply can’t wait to get to it when we’re cooking.  I crave this.  Need.Gazpacho Andaluz garnished with a Banderilla, paired with Pasta De Azeitonas on Barra de Pan

We meticulously planned a menu of 10 tapas to be served in 5 courses, while Darcie Kent Vineyards had the task of pairing wines, which I hear was done impeccably.  We ran our test kitchen in the weeks prior to make sure things were up to our standards, acquired (glorious) authentic Spanish ingredients and were as ready as we could be.

I am immensely grateful Robert is so good at what he does and cannot begin to imagine doing this on my own.  Hosting a dinner party for a mere 5 people in October cracked my brain, but feeding 32? Pashaw!

~sidenote: Robert will also be writing a blog post about our event, which is in much greater detail food-wise, so please give it a read for a larger culinary picture.

I am still in awe of how well Robert and I work together, so well in fact that very little words are spoken in the heat of all the hubbub—we simply do what needs to be done, weaving in between one another effortlessly, anticipating the next move.  We are two well greased doohickeys in a pea pod of delight, without even trying.  His experience, professionalism and passion is inspiring (still can’t believe I am cooking with him) and this further ignites my own immense ambition. I know this sounds corny, but I feel that we complete the package.  We are similar in so many ways, but fill the gaps in one another. This is why, I humbly and enthusiastically believe, we will succeed in our goals.Tortilla Española con Salsa Romesco paired with Queso Idiazabal con Membrillo

Sooo, the event!  It took us weeks to locate all of the ingredients we wanted and two days to make everything.  We scoured numerous markets, specialty shops, catalogs, the internet, farmer’s markets (thank you Donald), the restaurant itself, and even a Mexican supermarket (where I found Coca-Cola de México!!), until we were satisfied with our offerings.  Most of the preparation succeeded without issue, but of course there were a few snags. I had never cooked garbanzo beans for any other purpose other than (my delicious) hummus.  I cooked 12 cups of dried beans, which took an entire day, and ended up overcooking them just shy of perfect; SHAZBAT!  Now, I could have just let it be what it was, but did not.  Not good enough!  Must fix, and did.  The second plight was the rice pudding.  Robert made it the night before and it was impeccable; seriously, this was a glorious rice pudding made with vanilla extract and lemon and orange peel.  Well, the next evening it was a hunky globular mass of starch.  Still incredibly tasty, but did not want to serve it in cubes…. mmm, cubed rice pudding. Most graciously, Hannibal at Dazzle put it on the stove and reconstituted it with massive amounts of milk and cream.  Still starchy, the potential disaster was averted.  Hannibal also gave us the most heart warming compliment in that it was better than his Mother’s…and um, “she makes really good rice pudding.”Rice Pudding topped with cinnamon brown sugar & toasted almonds paired with Orange Water Marzipan-Stuffed Dates

The timing of the meal was planned and executed by Donald Rossa and his fantastic Dazzle staff—boy, they’re good.  Go go go, done done done, next next next.  It was fast and it was FUN.

After the dessert was served we were invited on stage where we were applauded. Nervously looking out at my friends, colleagues, family and strangers, and watching them clap and smile (and I didn’t even have a bass guitar in my hand!) was an indescribable sensation.  Holy Crap.  There’s no appropriate words…and I want to do it again and again and again.

We ended the evening mingling with our guests and celebrating with our beloved Leopold’s martini’s.  Exhausted, energized, tingling, sore, elated and satisfied, we finally made it home.  Ahhhh, pillowness.

Robert, Donald, everyone…I love you and thank you from the bottom of my ever grateful and still pounding heart.  More please.