For many of us, summertime means travel, whether it’s a relaxing week at the beach, a jaunt in the mountains, or a full-blown adventure. Regardless of the locale, though, we believe that no vacation is complete without delving into the local food culture. Kitchit chef Ronnie Woo, fresh off a trip through Southeast Asia, agrees. We caught up with him to talk food and travel, and get a glimpse into the culinary scene in Laos and Vietnam.

Kitchit: As a chef you must have a unique perspective on travel and immersing yourself in foreign cultures. In your mind, what makes a food culture vibrant and exciting?

Ronnie Woo: What excites me the most is food culture that is different from what I’m used to. Food culture that really utilizes their resources, celebrates every part of the animal, and employs all types of ingredients is the type of food culture that really makes me giddy and gets my juices flowing. In Southeast Asia, there is both a street food and a fine dining culture, which is really fascinating. In Luang Prabang, Laos, you have the night market, where humble vendors come and sell incredibly authentic fare in this long and narrow alley, and then on the flipside you have these beautiful hotels that serve upscale, yet still authentic, cuisine. To me, this combination is really appealing. 

Vietnamese Beef Pho (Ph??? bò)

• 6 pounds of beef bones
• Cold water
• 4 large onions
• 5 inches of fresh ginger
• 6 garlic cloves

Bouquet Garni:

• 6 whole star anises
• 8 cloves
• 2 cinnamon sticks
• 2 tablespoons of black peppercorns
• Salt, ¼ teaspoon per quart of liquid

Seasoning:

• 2 tablespoons of fish sauce (nuoc mam), or to taste
• 1 teaspoon of rock sugar (duong phen) or regular sugar, or to taste
• ½ pound of rice noodles

Garniture:

• 1 small white onion
• 2 green onions
• 2 whole serrano chilies
• 1 ½ cups bean sprouts
• ½ cup cilantro
• 1 small bunch Thai basil
• 1 fresh lemon
• Sriracha sauce
• Hoisin Sauce
• ¾ pound of thinly sliced beef

Directions:

1. Blanch the meat by placing the bones into a tall skinny soup pot and topping it off with cold water. Bring the water to a boil over medium-high heat.
2. Skim the impurities off of the surface as they rise. Once the water comes to a boil, drain and discard the murky water. Cover the blanched meat with cold water and return to the heat.
3. Slowly bring to a simmer, making sure to skim any additional off the surface.
4. Next, prepare your mise en place. To prepare your mise en place, peel the onions and ginger. Cut the onions in half. Slightly char the onions and ginger over the open flame (or under a broiler) just to soften. Remove ant large blackened bits. Dice the onions into about 1-inch pieces. Cut the ginger into large slices.
5. Gather the bouquet garni (star anise, cloves, garlic, cinnamon sticks, and peppercorns) and set aside.
6. Once the impurities have been skimmed from the surface of the broth, add the salt, onions, ginger, garlic cloves, and bouquet garni. Continue to simmer until the meat is cooked through, at least 2 hours.
7. Once the broth has finished cooking, remove the bones (however, the meat can be saved for other dishes, if desired). Strain the broth through a fine mesh sieve lined with a cheesecloth.
8. Skim as much fat from the surface as possible. If desired, cool the broth over an ice bath and refrigerate and then remove any hardened fat before proceeding with the rest of the recipe.
9. Bring the desired amount of broth to a simmer about 2 to 3 cups per person, and you can freeze the rest of the broth for later use. Season the broth to taste with fish sauce and rock sugar, which helps to balance out the soup.
10. To prepare the noodles, place them into a large bowl and cover with very hot water. Soak for about 30 minutes or just until soft.
11. In the meantime, remove the beef tenderloin from the refrigerator and prepare the rest of the garniture by slicing the white onion into rounds, thinly slicing the green onion and chilies on a bias. Wash and spin-fry the bean sprouts, cilantro, and basil. Set each aside. Cut the lemon into wedges. Place the Sriracha and hoisin sauce into small sauce dishes.
12. Drain the noodles and divide into bowls and add a few slices of white onion, some sliced green onions and a few slices of the sliced beef on top.
13. Pour the simmering broth directly over the beef and serve immediately. 
14. To finish, squeeze some lemon over top and top with bean sprouts and cilantro. Season with sliced green chilies, Sriracha sauce and hoisin sauce to taste. Enjoy!

In keeping with our habit of intermittent blog-posting, here we are! So much has happened in the past few months, including launches in New York and Los Angeles, but you can read about that elsewhere.

Meanwhile, other fun stuff has been happening in San Francisco. Here, Kitchit’s Director of Outreach, Sudeshna Dev, gives us a glimpse into her typical day on the job:

*     *     *

As Director of Outreach, I have the incredibly fun job of getting people excited about Kitchit. So it goes without saying that I was thrilled when Kitchit was invited to provide the sustenance for the recent launch of Digital Style Digest, an online publication by Lorraine Sanders that sits at the nexus of fashion, design, and all things tech.

The launch party was held at Zappos’ San Francisco headquarters, which was transformed into a buzzing hive of fashion bloggers and lifestyle editors for the evening — a pretty great (and fun) crowd, in my opinion! 

We enlisted Kitchit culinary all-star Nicole Poirier (seriously, check out her collection of 5-star reviews on Kitchit) to serve some bite-sized treats to the fashionable crowd, and she went above and beyond (as always) with her crostini with herbed goat cheese, kalamata olive tapenade, and bruschetta; and shrimp and avocado corn tartelettes with pistachio dust and champagne vinaigrette. Nicole has worked for years as a chef on luxury yachts, and her worldly experience is reflected in her eclectic dishes. She also specializes in gluten-free and other dietary restrictions, which made her an instant success with this group of guys and gals. After trying a few bites of her food, many of the guests were asking for Nicole’s recipes — requests which she happily fulfilled. 

Luckily for me, Nicole has not only incredible cooking skills, but also a wonderful sense of humor. Working with her made my job easy — I spent most of the launch party laughing, and I think I ate half of the food she put out…sorry, Chef!

Since this was a design-centric event, we complemented Nicole’s spread by partnering with One True Love Vintage Rentals, which provided an adorably chic vintage tablescape, and the very talented Natalie Bowen, who designed our gorgeous floral arrangements. We had guests flocking our station all evening, both to grab seconds (and thirds and fourths) of Nicole’s bites and to check out the Kitchit website on a few strategically placed iPads. 

By the end of the evening, we’d had a wonderful time engaging with guests and getting a taste of Digital Style Digest. And, conveniently, packing up was a breeze since not a single morsel of Nicole’s creations went uneaten!

A big thanks to Rena Ramirez and Lindsey Stevens for making the event possible, and to Lorraine Sanders for including Kitchit in such a memorable launch party! 

Photo credit: Andrea Rowe Photography

On the contrary, the whole team has been busy doing things like curating the ultimate Valentine’s Day package, wining and dining with some of the Bay Area’s best chefs, and developing new and improved features on the Kitchit website…all for the sake of enabling our members to create the perfect dinner party. 

Chefs Galore

We are delighted to have Chef Charlie Ayers, a true Silicon Valley star: the original Executive Chef at Google, onboard with us here. Chef Charlie Ayers, who made a name for himself as the revolutionary Executive Chef at Google’s Mountain View headquarters, and who now owns Silicon Valley favorite Calafia Cafe, is the latest addition to Kitchit’s chef roster. Find him here on Kitchit.

Chef Dan Wood

As one of the elite private chefs of Silicon Valley, Dan Wood dazzles his clients with impeccably prepared and plated food and absolutely top-notch service.

Chef Jane Myung

With training in classic and modern French technique at the French Laundry, and a deep knowledge of Asian flavors, Jane Myung brings a unique perspective to her food.

Chef Nicole Poirier

A seasoned yacht chef, Nicole brings her love for fish and shellfish and fresh California ingredients to the table — but also specializes in gluten-free and special-diet cooking.

+ more new chefs 

Valentine’s Day Extravaganza 

Here at Kitchit, it may not come as a surprise that we’re romantics at heart and love the idea of turning a special day into a truly memorable experience. That’s why we have partnered with Bloomspot to bring you and your special somebody the ultimate bespoke Valentine’s day getaway.

File this one under the category of “once-in-a-lifetime opportunities”: One part luxurious getaway, one part celebrity chef extravaganza, the Ultimate Valentine’s Day includes a limousine ride to and from a private three-bedroom home on the coast of Big Sur, an intimate couple’s massage, and the evening’s highlight: an exclusive dinner prepared and served by Michelin-starred Saison Chef Joshua Skenes, wine pairings personally selected and poured by James Beard Award-winning Michael Mina Group Sommelier Rajat Parr, and breathtaking floral displays crafted by legendary florist Natalie Bowen.

It’s that time of year again: cleanses and diets and gym memberships, oh my! And yes, we are just as ready as you are to take a break from cookies and stuffing, but choking down “green juice” isn’t really our idea of an enjoyable dining experience.

In fact, we’re of the opinion that enjoying one’s food is one of the healthiest habits you can have – and a few salads and skipped desserts aren’t going to get in our way. So, we decided to ask some of our chefs what kinds of dishes they like to create when they are going for something light, fresh, and eminently dinner-party-worthy. Read on for some of their recipes and thoughts as they move into 2012. 

We always love hearing what Chef Derek Burns has cooking. Here’s what he had to say:

New Year’s Resolution: “My two resolutions are to paddle from San Francisco to the south end of Pacifica on a stand-up paddleboard – not diet-related, but exercise is crucial to any nutrition plan), and to develop a vegan tasting menu that rivals one of my more decadent ones. Flavors, textures, variety, and techniques all have to come together to create the same level of excitement and surprise – the heart of any good menu degustation.”

Desert Island Food: “Kale salads are my absolute favorite. Super healthy, balanced nutrition and a nice toothsome bite!”

Resolution-friendly menu: “A great, light menu might consist of fresh summer rolls, followed by a nice piece of grilled fish on some kale salad. For dessert, either a raisin and walnut-stuffed apple, or a simple bowl of winter citrus would be perfect.”

Derek’s Desert Island Kale Salad

The following ingredient amounts are approximate; adjust to your own tastes. 

• 1 bunch kale (I love lacinato, but any kind works)
• Juice of 1 lemon
• Drizzle of good olive oil
• Handful of cherry tomatoes, halved (when in season)
• Small handful grated or shaved hard cheese (such as asiago or parmigianno)
• 1 avocado, chopped
• Big pinch salt
• Pepper and red pepper flakes, to taste

Wash the kale and remove the center ribs from each leaf. Chop the kale according to your preferences, either in fine ribbons or just torn into larger, bite-sized pieces. Add the lemon juice and a pinch of salt to the kale, and toss with your hands to combine. This can be done ahead of time; it even tenderizes the kale a bit. Toss with a drizzle of good olive oil, then add the tomatoes, avocado, and cheese. Season with pepper and pepper flakes, adjust amounts of any ingredient as necessary. 

 

And we couldn’t go without asking our resident special-diets expert, Nicole Poirier, for her favorite healthy recipe. Her Thai-style salad is exotic and delicious (and gluten-free!).

Nicole’s California Som-Tam Salad

• 1 chayote squash
• 1 large carrot
• 10 grape tomatoes, halved
• 10 green beans, cleaned and snapped into 1-in. pieces
• 2 c. lettuce or mixed baby greens
• 1/4 c. roasted peanuts, crushed
• 2 tbs. fresh lime juice
• 2 tbs. fish sauce (or Bragg’s Aminos for vegetarians)
• 1 tsp. brown sugar
• 1 red Thai chili pepper, minced (optional)

Peel and julienne carrot and chayote, avoiding the pit of the chayote. Place in a mixing bowl and add tomatoes and green beans. In a separate bowl, whisk together the lime juice, fish sauce, sugar, and chili pepper, if using. Stir to dissolve the sugar, then pour over the vegetables and toss well. On a serving platter, make a bed of the lettuce. Place dressed vegetables on top of the lettuce, and garnish with crushed peanuts and lime wedges, if desired. 

George, CTO

“This year during Christmas, I’ll be cheering on the Cardinal at the Fiesta Bowl! But, my family’s main celebration comes during Chinese New Year. Chinese New Year is a big holiday for my family, and we usually gather together at home to cook a beautiful assortment of Chinese holiday specialties. Always on our table are baked, fried, and steamed nian gao — a type of sticky sweet cake made from glutinous rice flour. There is usually some form of noodle dish served, as well. We make pulled noodles from scratch. They are very long, and when we eat them, we are careful not to bite off or break the long strands if we can. The noodles are a symbol for longevity, and eating them ensures a long life ahead!”

Brendan, CEO

“On Christmas Eve my family has an amazing prime rib dinner. My mom makes the best Yorkshire pudding to go with the roast. It’s the first thing I start craving when Christmas time comes! For dessert there is usually a plum pudding, which I loved when I was growing up because I got to light it on fire. It’s been a couple of decades and I still find it fun. After dinner we change into pajamas and gather at the fireplace to take a family photo and hang our stockings. After that I try to get some sleep before waking up to my sisters screaming ‘Merry Christmas!’ and jumping on my bed. Maybe someday I’ll outgrow these traditions, but then again, I love Christmas because it reminds me never to grow up and to always be thankful.“

Mia, Director of Content and Community

“My family’s holiday tradition has always been making latkes, eating too many of them, and then exchanging a bounty of new socks and underwear. And, as if we couldn’t be truer to the stereotype, we’ve even been known to get Chinese takeout and go to the movies on Christmas Day. For the past few years, though, I’ve been celebrating Christmas with my husband’s family, and now get to experience all of the hubbub of Christmas morning that I missed as a kid. We make oatmeal and eggs, slice some beautiful California grapefruits, and, after the presents have been opened, drive to El Grullense in Redwood City, where we fortify ourselves with delicious tacos for our Christmas Day lunch.”

Ian, Chief of Product

“The food that I most associate with the holidays is cranberry sauce from Zabar’s in Manhattan. Actually, pretty much anything from Zabar’s reminds me of the holidays, rIght down to the bagels and lox. Other than that, our signature holiday dish is a rutabaga mash. It’s kind of like mashed potatoes meets spaghetti squash. But one of my favorite holiday food traditions doesn’t actually involve eating. It’s stringing popcorn and cranberry chains for our tree. My mom likes oversized trees (freshly cut and fragrant), so it takes a while to create yards and yards of red and white garlands. But she and I sit around and craft them together, making it a true family tradition — and the effect in the end is classic.”

The Kitchit Holiday Roundup

Although we have plenty of holiday traditions to go around, we thought it would be fun to collect some holiday inspiration from around the web. Below is a sampling of what we found — here’s to spreading the good tidings and cheer!

1. Cherry-red Le Creuset Bakeware: Not only will it look fab on your holiday table, but it can be used whole year round. We especially love the mini cocottes — did someone say chocolate souffle?

2. Gingerbread brownstone: Because making a regular old gingerbread house is just too easy, right?

3. Martha Stewart’s dreidel favor bags: So cute, and very helpful if your Hebrew has gotten a little rusty.

4. A modern fruitcake: We couldn’t resist more Martha, especially with this inspired and seemingly delicious rendition of the oft-maligned classic. Three words: Creme. Fraiche. Frosting.

5. Rosemary gin fizz: Because after all of that celebrating, you’ll need something to wind you down.

6. Michael Aram star ornament: Interfaith families rejoice! Hang this gorgeous star of David on your tree, or on a door or window in place of a wreath.

7. Cavallini Co. garden calendar: Ring in 2012 in vintage-foodie style with this collection of garden-themed prints.

Skip the hassle of holiday shopping (the traffic, the shipping fees, the 1-day sales…need we go on?) without skimping on great gifts for everyone on your list.

Just in time for the winter holidays, Kitchit is pleased to announce the arrival of gift cards — perfect for anyone on your list who enjoys good food and good company. Gift cards can be purchased, personalized, and delivered through the Kitchit website, so that you can finish (or start) your holiday shopping with just a few clicks of the mouse. You can find Kitchit gift cards here.

A Few Ways to Use a Kitchit Gift

So, what exactly does a Kitchit gift card get you? The are no limits to the experiences you can create with Kitchit, but here are a few ideas to get the creative juices flowing:

Enjoy a resolution-friendly dinner with family or friends with Chef Kirsten Goldberg: Kirsten will keep the cheer going well into the new year, but with a menu that focuses on fresh, light (and still delicious) food.

Thow the Superbowl party to end all Superbowl parties with Chef James Simpkins: Go whole-hog with a pig roast, or stick to the classic gameday favorites (with a gourmet twist).

Surprise your valentine with a romantic meal by Chef Ryan Baker: Ryan’s unique, elegant, and innovative food — not to mention attentive service and eye for detail — will make this Valentine’s Day one to remember.

Discover the secrets to great BBQ with resident pitmaster and Chef Sarah Burchard: Heat up a winter evening with authentic, hot & smoky BBQ — or have Sarah teach you the tricks of the trade.

…Or Give Someone $50, On Us!

‘Tis the season for giving…and receiving! When you invite your friends to Kitchit, we will give them a $50 Kitchit credit. And, when they book their first event, you will receive a $50 credit, as a special thank you from us. Think of it as the gift that keeps on giving!

Big Game Pig Roast

A few weeks before the infamous Big Game (the Cal vs. Stanford football game, for the uninitiated) I got my absolute favorite request – ever – from Chris K., a member of Kitchit. He wanted nothing less than “a pig on a spit,” and I was totally psyched to oblige. Being a food history buff and a big fan of cured and smoked meats (a very old cooking method, by the way), I was intrigued – and even more so when this Midwesterner found out that football was involved. Plus, I always embrace the opportunity to show that not everything chefs make has to be served on white linens and eaten with fine silver. A pig roast was in order and it was time to get down and dirty!

This pig roast was basically going to be the ultimate tailgate, which, while awesome, presented a few logistical challenges. I told Chris that while I couldn’t guarantee an actual spit (darn those fire codes), I could get him a pig on a board and deliver it to him—hot—with all the necessary accompaniments.  He agreed and we started hashing out our game-day strategy.

Golden Gate Meat Company came through in the clutch with a 56-pound pig—pretty small as pigs go, but perfect for this group of 40-50. A good rule of thumb for smoking meats is to allot an hour of cooking time (low and slow at 225-250°F) for every 10 lbs. you start with.  So, I played by the rules and smoked “Claybourne” (as he was later named) for just under six hours, until the shoulder temperature was 165°F.  From there, I wrapped the pig to keep him warm and loaded him into the back of my Subaru along with baked beans, potato salad, and lots of cornbread, then headed south to Palo Alto.

From there, it was just a matter of breaking out the paper plates and digging in to the feast! Not only was the food great, but having an old-fashioned pig roast with fifty friends really kicked cheering on the home team up a notch. In fact, I’d say this event sets the new standard for game-day celebrations. And, in case any other Kitchit members agree with me, I’ve even put together a recipe and a couple of unbeatable game-day packages that will suit everyone – from the diehard fans to those of you that are just in it for the good food and good fun.

James’s Gameday Baked Beans

This recipe makes a lot of beans – enough for 15-20 people. If you’re serving a small-ish crowd, feel free to halve the recipe. The baked beans called for in the recipe can be homemade (use your favorite recipe), or if you’re pressed for time, used your favorite brand of canned beans.

Ingredients

• 3lbs. (or 3-4 cans) Baked beans
• 1/3 lb. Smoked beef, pork, sausage, or bacon, chopped fine
• 1/4 c. Heinz ketchup
• 1/4 c. Smoky barbecue sauce (I use Cattlemen’s)
• 1/4 c. Brown sugar

Directions:

Mix all ingredients together in a large pot, and place over medium heat. Cook for 15-20 minutes, stirring often to avoid scorching, until the flavors have melded and the beans are hot.

For the win: Gameday packages with James Simpkins on Kitchit

Looking to bring the James Simpkins pig roast experience to your house (or backyard) the next time you root for the home team? Or maybe football isn’t your thing, but Sunday brunch still sounds good? Book one of the packages, listed below, by:

• Visiting James’s profile on Kitchit
• Sending him a booking inquiry that mentions “Gameday Packages”

*Plus, mention that you read about these packages on the blog, and the Kitchit team will throw in a special treat to make your Sunday meal a little bit sweeter!*

James’ (In)famous Game Day Pig Roast

Call up to 100 of your closest friends for this one-of-a-kind and utterly delicious feast. Package includes:

• 1 whole roasted pig plus standard accompaniments (rolls, sauces, condiments, garnishes)

Choice of 2-3 sides:

• Sweet ‘n smoky baked beans
• Fresh coleslaw
• Potato salad
• Collard greens
• Fresh vegetable mix
• Cornbread
• Mac ‘n cheese

All-purpose Sunday Brunch

Whether you plan on tuning into the game or just spending some quality time with friends, this delicious Sunday brunch has you covered. Find up to 30 pals and choose 4 of the following:

• Scones with clotted cream, blackberry preserves, lemon curd
• Dungeness crab soufflé
• Mason-Dixon slow-roasted pork shoulder with cheddar grits and sweet onions
• Asparagus with hollandaise
• Pommes Anna: thinly-sliced yukon gold potatoes with clarified butter
• Frisée salad with crumbled eggs, caramelized onion, blue cheese, warm bacon vinaigrette
• Quiche Lorraine
• NYC-style smoked salmon

Sarah Burchard, formerly of Barbacco in downtown San Francisco, is generally known for her creative approach to New Italian cuisine. But, in recent years, she’s come to love the world’s other most-loved food: good, authentic, smoky barbecue. Not merely grilled steaks or roasted meat with a slick of sauce, but real barbecue, cooked low and slow for hours and hours until it’s tender and delicious in the way that only barbecue can be.

In recent months, Sarah has traded her spot on the line for a new endeavor: she and partner Spencer O’Meara, of Paragon Restaurant, have launched their own artisan barbecue sauce and spice rub outfit. With S&S Brand sauces and spice rubs, her goal is to share her love of regional Southern barbecue, and perhaps make it a little bit more accessible to Northern California locals.

Read on to learn how Sarah made the shift from high-end to low-country, and to get her favorite recipe for brined Thanksgiving turkey. It’s not quite barbecue, but with Thanksgiving right around the corner, we thought it would be good to get Sarah’s expert take on how to prepare the bird.

Interview with Sarah Burchard

Recently, the Kitchit team caught up with Sarah to ask a few questions about her new line of barbecue sauces and spice rubs. 

Kitchit: You are known for cooking New Italian food. How did you get interested in barbecue? Is it a new obsession or have you always had a soft spot? 

Sarah Burchard: My boyfriend, and now business partner, Spencer O’Meara, is actually the one who introduced me to real Southern barbecue. He has roots in the South, so he has a passion for meats cooked low and slow. In recent years we’ve started taking trips South to visit his family, so that, paired with Spencer’s obsession with his smoker, have made me a total barbecue convert.

K: What is your favorite authentic barbecue joint?

SB: I would have to say Speedy’s, in North Carolina. Definitely the real deal! The star of the menu is their smoked pork butt and when you order a soda they serve you a whole pitcher. All of their plates come with a basket of hush puppies or rolls, in addition to the classic sides: slaw, baked beans, mac & cheese. But honestly, you don’t go there for the sides – you go there for the meat!

K: OK, so we’ve got high-end Italian, authentic Southern barbecue…what else do you like to cook? What do you typically cook on your days off?

SB: On my days off I cook anything and everything. Although I do go heavy on the Italian, I also make things like Chinese pork dumplings, Mexican pozole, or Reubens. And I make the best grilled cheese sandwiches…same method as barbecue: low and slow!

K: Going from cooking on the line in a well-known restaurant to creating your own artisan product is a pretty big change. What inspired it? Do you see yourself ever going back to restaurants?

SB: Running kitchens is still very much in my blood, and I still pick up restaurant shifts when I need my fast-paced kitchen fix. But, I really wanted to start my own business, and S&S is a passion of mine. We’ll see where this takes me, but I think I would like to be back in restaurant kitchens someday…and maybe even own my own place.

K: Changing gears a bit: We would love to get a Sarah Burchard barbecue recipe, but it seems like the only meat on our minds these days is Thanksgiving turkey. Do you have any tips or a recipe?

SB: Yes – I like to brine my turkeys, since it keeps the meat really flavorful and moist. Brining infuses the meat with the flavor of your brining liquid, so it’s a great method for turkey. I use my brining mix for the brine, and then also use my poultry rub after the turkey comes out of the brine so that the skin is crispy and extra flavorful. [See below for the complete recipe]

K: Any recommendations or resources for the best dishes to serve at Thanksgiving?

SB: I mostly recommend the classics: mashed potatoes with a ton of butter and cream, cranberry sauce, killer stuffing, green beans with bacon, and squishy rolls. Sometimes you just have to keep it old school and stick to your roots.

Chef Sarah Burchard’s Brined Thanksgiving Turkey

1 Turkey, 10-12 lbs., thawed

2 c. Brine seasoning mix (such as S&S Brand All-Purpose Brine Mix)

4 qt. Water

1/4 c. Poultry seasoning (such as S&S Brand Poultry Rub)

5 Lemons

1 Yellow onion, chopped

2 Yukon gold potatoes, chopped

1 stalk Celery, chopped

3 Carrots, chopped

1 bunch Rosemary

1 bunch Thyme

1/2 bunch Parsley, chopped

4 tbs. Extra virgin olive oil

Salt and Pepper, to taste

Directions:

Mix brine seasoning and water and bring to a boil, then remove from the heat and let cool completely. Once the liquid is completely cool, submerge the turkey in the brine, making sure that the entire surface of the bird is covered. Refrigerate overnight.

The next day, drain the brine and pat the turkey dry with paper towels. Set on a rack for about 20 mintues to bring to temperature. Meanwhile, preheat the oven to 350 degrees.

Slice 4 lemons in half, and then stuff the cavity of the turkey with the 4 lemons, rosemary, thyme, and parsley. Rub the turkey with the poultry spice rub and a drizzle of olive oil.

Toss the chopped vegetables with olive oil, salt, and pepper, and then spread them out on a baking sheet. Place the turkey on top of the vegetables, and then roast the turkey in the oven for 3-4 hours, or until the internal temperature reaches 165 degrees. If the turkey is browning too quickly, cover it with foil to prevent burning.

Once you’ve removed the turkey from the oven, let it rest for at least 15 minutes without carving. When you are ready to serve, carve the turkey and squeeze the remaining lemon over the top. Serve with the roasted vegetables, gravy, cranberry sauce, and all the fixings.

Today we are thrilled to introduce our Kitchit All-Star Hosts series here on the blog! Since our launch we’ve heard plenty of amazing feedback about Kitchit, but until now we haven’t had a forum for sharing Kitchit experiences and showcasing the amazing events that our members and chefs have been putting together. We’ll be changing all of that in no time by highlighting great Kitchit events of all kinds that we hope will serve as inspiration to current and future Kitchit members!

Our All-Star Hosts need not be entertaining experts, and they need not have 8-burner ranges or an organic garden growing in the back yard. All they need are a few photos from their last Kitchit event and passion for sharing good food with good friends.

If you’d like to submit your Kitchit event for consideration as a part of this series, please email photos and a brief description to the Kitchit concierge: concierge@kitchit.com. Be sure to include why you think your event should be chosen! As a token of appreciation for sharing your stories, featured All-Star Hosts will receive a small gift from the Kitchit team to help make your next event that much sweeter.

Today, we are featuring Kitchit member Brooke and her friends, who recently celebrated Brooke’s birthday, courtesy of Kitchit and chef Ian Mullen. They had a wonderful time – but don’t take our word for it! Here, Brooke’s brother, Cliff, chronicles the event:

“We heard that a Bay Area startup, Kitchit, was offering the class and quality of a private chef experience at reasonable prices, and since we wanted to give Brooke a dinner fit for a particularly awesome, caring friend, we jumped on the opportunity.  The result was a delicious dinner for Brooke and fifteen friends.

Through Kitchit’s website, we got in touch with Chef Ian Mullen and worked with him to choose menu items and discuss kitchen and dining room logistics. When the day of the birthday event arrived, Ian turned our kitchen into a beautiful, professional production line.

 Without lifting so much as a finger, we were delighted by a delicious first course consisting of baby purple artichokes, young ramps, speck, and Ian’s burrata, made by hand.  The Italian cheese with pork and tender artichokes started our evening on a flavorful and delicious note.

Following the first course was the main event: a dish of black bass with rhubarb, dandelion greens, and kabocha squash.  The flavors balanced and blended perfectly with the tart rhubarb playing off of the sweet squash.

Finally, our feast concluded with a sugar pumpkin, goat milk sorbet, and chocolate nib dessert, which went far above and beyond Brooke’s original request just for something “pumpkin-y.”  

A typical birthday party includes elaborate work on the part of the hosts to set up and take down the table arrangements, prepare the food, and wash dishes after the fact.  However, at this dinner, serving the food and cleaning up afterwards were completely handled for us. 

Instead, we got to spend the entire evening reciting haikus about the birthday girl, telling tales of past adventures, and enjoying a world-class meal.  This Kitchit dinner brought the quality of the first-class restaurant experience to our intimate, fun, home setting.

From the littlest of us to the eldest, we want to give Kitchit a big thank you for a wonderful, memorable dinner experience.  Thanks a bunch!”

Come Halloween time, forget nutrition, or eating a square meal, or “vegetables,” because by the second half of October, candy and cocktails rule the realm! Right? Well, perhaps. But that doesn’t mean that you can’t round out your all-candy diet with a real meal here or there. An honest-to-goodness meal will do you good, especially before some trick-or-treating, costume-partying, or sitting-on-your-couch-with-a-bowl-of-Twix-ing. Find our savory ideas below.

Or, if you’d prefer to let someone else do the cooking, lucky you! No tricks here – we are opening up 50 Kitchit invitations in honor of this “holiday” weekend! Find the special invite code at the bottom of this blog post – and instead of donning your apron this Halloween, spend some time getting totally decked out and let one of our amazing chefs take care of the food!

The Pre-Trick-or-Treat Feast

Welcome to Operation Feed the Kids. Your objective: fill them up with something relatively healthy in order to avoid blood sugar extremes. Your challenge: Humble dinner will be competing with candy. And costumes. And candy.

The strategy: Go for something fun, filling, and nutritious. If possible, make ahead so that you have time for last-minute costume repairs and getting an early start on the candy collecting. Our suggestion? Go Mexican with black bean enchiladas. Recipes around the web abound, but the New York Times version, pictured below, looked pretty good to us. If you’d like, make this dish the night before, and spunk up the recipe with orange cheddar cheese to make it festive. Serve with rice to ensure that your kids will be sufficiently carbo-loaded for their trick-or-treating marathon.

Black Bean Enchiladas from the New York Times (Photo credit: New York Times)

The Stay-at-Home Hunker Down Dinner

No Halloween parties on the agenda? Stuck at home with candy-dispensing duty? Might as well own it and make something to facilitate curling up on the couch and watching horror movies. Objective: Make something warm, comforting, and somewhat festive – this may be the extent of your Halloween celebration. Might we suggest a big pot of pumpkin curry? As far as we’re concerned, something warm and spicy always fits the bill for a chilly autumn evening, and let’s be honest – you totally have the time to let something simmer away on the stove. For an extra jolt of Halloween inspiration, serve your curry over forbidden black rice.

Pumpkin Curry with Red Chilies from Chow (Photo credit: Chow.com)

The Costume Party Psych-up Meal

The party doesn’t start until 9pm, so why not do your future self a solid and build your carb base now? Objective: Make something quick, full of booze-absorbing power, and festive enough to psych you up for imminent debauchery. If there was ever an excuse to make this black-and-orange pasta dish from Gourmet, this is it. In addition to its amazing visual appeal (courtesy of squid-ink pasta, butternut squash, orange peppers, and olives), this dish is easily customizable (it’s pasta, after all) and hits the balance between filling and light.

Black and Orange Halloween Pasta from Gourmet (Photo credit: Gourmet Live)

Blog Exclusive: Kitchit Invite Code!

And, as promised, we are giving 50 readers the option of having Kitchit do all of the work this Halloween. Visit kitchit.com and use the special invite code: KITCHITBLOG for a free invite to the site, and then start looking for chefs to take your Halloween to the next level.

As of this writing, there are a couple of chefs who are still available for October 31 – so hurry up and Kitchit!