Wow- I can’t believe its been a year since I started my endeavor with Talin’s Table. As the year went by, I discovered so much about people, food, and myself. I discovered how much I love watching people eating and laughing with people they just met. I also discovered how much I love the private chef world. I love the freedom and creativity is possesses. I love that I can be so personal with those dining. It’s all part of the experience.
So after a year, I had the honor of having a really amazing friend and chef join me. She partnered with me by encouraging me so much and always being so open and honest with me. Chef Julia is the owner and chef of Sweet Arleen’s in Westlake (if you haven’t been…you MUST go). Having met her through my Italian pastry mentor and friend, Massimiliano Carrara, she quickly opened up her skills to me as well and took me under her wing. She partnered with me for this Talin’s Table by helping me with preparations. Better yet, she prepared an amazing chocolate dessert for the 1 year Talin’s Table anniversary! I was so blessed. Everyone loved it.
So for the evening of festivities, I decided to go family style. I chose this style of service because in my culture we always have our food family style. It creates a moment to talk, laugh, and enjoy our food with our friends or family.
For the appetizers, I made an Armenian “empanada” called Boreg. It’s filled with Nani’s special cheese mix. It’s so delicious. Along with the bored, I made goat cheese and fig crostini topped with balsamic glaze.
Then the salad and entrees came out. YUM. I made a delicious fattoush salad. I created my own seasoning mix (which you can buy for the holidays!!) and wowzers, this was so delicious. I had some fellow Armenians at my table, including my best friend, Alik who took these amazing photos and has created the videos on my page here. They all loved the salad and kept talking about how different it was and not your usual fattoush salad. Just what I was hoping to hear.
Along with the salad I brought out dolma. Nani has taught me so many dishes, but dolma is one our staples at home. We have it at least once every two weeks. Dolma is squash or eggplant that is stuffed with a beef and rice mixture. I topped it with a garlic yogurt sauce and of course you can’t forget the flowers.
We had such a fun time. This was the perfect group and the perfect atmosphere to finish off the year of Talin’s Table. I reached my goal and I am so happy I got to do this.
The dinners aren’t over. Enjoy an experience with food, community, and of course a nice view! If you’d like to reserve a spot, click HERE. Anush!