July

+ an exciting update

Apologies are definitely in order. I disappeared without warning and have been away for a few weeks, or perhaps even a month or more! There is a very good reason for this absence, but before we get into that, I’ve noticed that quite a few new readers have joined us, and I’d like to take this opportunity to say - hello and welcome!

I am Sarah, a cook and now the founder of A Good Table Studio (keep reading!). It's been nearly a year since I left my corporate job to pursue cooking full-time. Some of you have, of course, already followed my journey, which has been immensely encouraging, but for those of you who have recently signed up, you are joining at the beginning of one of the most exciting chapters yet. 

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Meet - A Good Table Studio, my very own small business! Does this make me a CEO? I’ll stick with cook for now. If you’re wondering what this is all about and why it kept me from posting - read on. 

A Good Table Studio is a creative culinary studio that specializes in providing culinary services for individuals, brands, places and spaces. So think private dining, conceptual food design for events, curated gifts such as farmers’ baskets, hampers and bespoke cakes and baked good boxes, plus creative direction and consultancy for brands. 

The Studio’s work centers around seasonally inspired cooking and eating, with a strong emphasis on the importance of sourcing local ingredients and supporting farmers, growers and makers. This new venture came about as a result of all the culinary experience I have gained since the age of five, when, as my mother's little sous chef, I enthusiastically assisted with the preparation for endless celebrations and dinner parties. 

My memories of growing up are intrinsically interwoven with hosting neighbors, friends and family for conversation, community, and delicious, simply prepared food. We sourced from local farmers, cooked in harmony with the seasons, and always sent everyone home with seconds or thirds. In the pages of my mother's recipe books, full of sauce stains and scribbles, lay whispered advice. Cooking was much more than the sum of its parts. In our little kitchen, relationships were built, creativity was nurtured and community nourished from the inside out. It is this philosophy and these memories that guide the work of A Good Table Studio.

And so there it is, the project I’ve been working on for the last few months is finally here. We are now *tentatively* open for business!

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For anyone considering starting their own project or business, yes, it’s daunting. It’s risky. It’s exhausting. I battle imposter syndrome daily and it feels as though I've been working 16-hour days forever (and that's unlikely to change). But I firmly believe that if a dream doesn't scare you, it's probably not worth pursuing. Besides, I love this. I really do. There's so much to absorb, and for everything I don’t know (which feels like everything), I'll learn on the job. Repetition and practice seem to be serving me well these days.

As Thomas Keller wisely said, “Any job worth doing is worth doing well. And to do it well, you have to keep doing it, over and over again.” Yes Chef! 

And before you ask, don’t worry, I won't let the newsletter fade away. In fact, starting this project will actually enhance these weekly catch-ups. I'll have plenty of stories to share! So, rest assured, you can join me here for recipes, seasonal produce guides, and adventures from my kitchen studio.  

Now, let's dive into July produce (better late than never!). Here in San Diego, the farmers’ markets are overflowing with mountains of fresh, vibrantly colored fruit and veg. There's plenty of produce to choose from, so let’s get creative this month with the tastes, textures, colors and aromas. This month, I’m avoiding the oven as much as possible (unless I’m baking or working). So, below are a few simple ideas to spruce up your weekly meals without too much fuss.

A selection of photos from a few recent AGTS projects

July produce

Stone fruit, every kind.

Each evening, I enjoy a bowl of cherries on ice - Rainier is my favorite. I have no idea why, but this snack seems to send me into the deepest, most peaceful sleep. Recently, I’ve also been making a lot of apricot and peach compote to pair with cold rice pudding (I have a great recipe for that here) or my morning yogurt and granola bowl.

Figs

My favorite. Not far from our home there is a hotel with not one, but two fig trees in the chef’s garden. If, perchance, I am given the go ahead to pick a few, you’ll likely see a recipe for fig leaf ice cream. Stay tuned! For now, if I can exercise a little patience and a modicum of self-control, thereby leaving one or two uneaten figs in my fridge for the weekend, I will stuff them with a slither of blue cheese, wrap them in prosciutto, and gently fry them in a little olive oil. Truth be told, I have been known to add a drizzle of honey - feel free to follow suit. Few pleasures in life are greater than the combination of cheese and fruit.

Watermelons

Ah, July, you are just too kind. Recently, for a partnership dinner with Hampton Water, I created a sorbet made from tomato and watermelon with a hint of lime and basil ( see the colorful photo above). It was delicious. The recipe is simple. 

Watermelon & Tomato Sorbet

Start by warming ¾ -1 cup of sugar together with one cup of water in the microwave for 30-40 seconds. Stir and allow to cool. Cut the watermelon into wedges and remove the flesh then blend it together with the tomatoes and  cooled syrup until smooth. Add the juice of one lime. Strain the mixture, chill it in the fridge for at least 30 minutes, then pour it into an ice cream maker. Add lime zest and chopped basil. Transfer the churned sorbet to a freezer-safe container and freeze for three to four hours. Serve with strawberries, basil and edible flowers.

Another easy side dish that is on repetition in our kitchen is watermelon, feta and basil salad. I like to enjoy this with Mediterranean chicken kebabs, warm pita bread and hummus. 

Tomatoes

And speaking of tomatoes, yes, we are all obsessed. We all know how wonderful ripe heirloom tomatoes taste served with a good quality olive oil and flaky salt. I doubt I need to share any tomato recipes, as the internet is already awash with culinary concepts, but if you’re looking for something a little different, try

Alana

’s Tomato Limeade recipe here.

Fennel

I often serve a salad of fennel and celery as a side to grilled chicken or lamb meatballs. The contrast between the aromatic aniseedy flavor of the fennel and the slight bitterness of the celery are married with the addition of a very simple vinaigrette comprising: extra virgin olive oil, lemon, a little agave syrup for sweetness, salt and dijon mustard. Also, if you find yourself grilling this weekend, have you considered adding finely chopped fennel to your coleslaw? It really does add a lovely complexity. 

Zucchini

I’m currently developing a recipe for zucchini fritti with a spicy but slightly sweet aioli. While we wait, I suggest you make sautéed zucchini with parmesan. Simply heat one/two tablespoons of olive oil then add a sliced shallot and cook over medium-low heat until the shallots turn slightly brown. This will probably take between 5-10 minutes. Then, add sliced zucchini, salt, pepper, a pinch of thyme and a little knob of butter. Cook for approx. 8-10 minutes. When nearly finished, sprinkle with freshly grated parmesan and serve immediately.

Mango

Introducing my star recipe of the week! With mangoes at their peak sweetness, this elegant dessert has become a dinner party favorite. The delightful pairing of mango and passion fruit celebrates the perfect balance of sweet and sour, complemented by a salted Chantilly cream and toasted coconut crumb. Find the recipe below.

Mango and passion fruit parfait

Mango and passion fruit curd

70g passion fruit pulp

100g mango pulp 

3 large eggs

150g butter, diced (room temperature)

200g white sugar 

Coconut crumb

100g biscuits – I suggest Graham crackers or digestive biscuits if you’re in the UK.

50g coconut flakes, unsweetened 

50g Ritz crackers 

65g unsalted butter, melted 

2 tbsp, light brown sugar

Salted Chantilly cream 

220ml heavy cream

2-3 tbsp of powdered sugar

1-2 pinches of flaky salt

1 tsp vanilla paste

For layering

Mango chunks for layering

Lime juice

Method 

Makes 6-8 depending on your glass

The passion fruit and mango curd

• Place the sugar in a medium size heatproof bowl.

• In a smaller bowl vigorously whisk the strained passion fruit pulp and blitzed mango puree together with the eggs. Once combined, pour the mixture over the sugar and mix.

• Cut the butter into small cubes and add to the mix.

• Place the bowl over a pot of barely simmering water (make sure the bowl does not touch the water) and whisk until thickened, approx. 15-20 mins. Do not be concerned if this takes a little longer.

• When thickened, pour into a heatproof bowl and cover with cling wrap. 

The Crumb 

• Pulse the biscuits and coconut flakes into rough crumbs in a food processor. Place the crumbs into a large bowl and add melted butter, sugar and a pinch of salt. Mix.

• Lay out the mix on a baking tray and cook in the oven at 350F for ten minutes.

The Salted Chantilly Cream 

Place the cream into a stand mixer and mix on medium. Once very soft peaks form add powdered sugar spoon by spoon, followed by the vanilla paste and salt. Mix until firm peaks form. 

Assemble

• Assemble alternating layers of: mango chunks (tossed with lime juice), curd, crumb and Chantilly cream. The number of layers will depend on the size of your glass, but the final layer should finish with the crumb then instead of adding cream, simply top with edible flowers and serve. 

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Well, that’s all for this week. You can follow along with all the A Good Table Studio adventures on instagram. I look forward to being back into the swing of things. Please do not be shy and comment below with where you’re from and what you’re cooking this week. Hearing from you truly makes my day.

All my best, Sarah 

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