The Agenter’s Estate

I have amazing supporters. Amidst all the supporters, the Agenter family has supported me by opening up their home to host the Talin’s Table dinners. They have this beautiful home that they built and designed from ground up. They have this gorgeous backdrop of the Somis hills filled with acres of lemon and avocado trees. They even have the cutest produce garden with tomatoes, onions, herbs, berries… They have a beautiful home that fits exactly what the Talin’s Table vision is. Some that have come to the Talin’s Table dinner parties have expressed just the house alone expresses worth and value to them as guests. So not only is the food good, but the atmosphere too. In the dining room, one wall looks like a glass window, but actually a door that opens the wall up to the outside, where you can hear the water coming down a gorgeous European influenced fountain. During the summer, I will be hosting Al Fresco dinners at the Agenter Estate so be sure to put your name on the guest list HERE.

The Agenter’s had an event this week with some family visiting, so of course I am so there!!!

I came up with a delightful and simple menu. I started out with grilled peaches, prosciutto, and burrata cheese.

I then moved into a Mediterranean influenced salad called Tabouleh. I made it my own by adding more bulgar and less parsley, so it became more of a bulgar wheat salad. I cooke the bulgar wheat using lemon juice instead of boiling it… making it a somewhat faster and fresher process..

The third course was a simple pasta that I made with Bucatini pasta. This pasta is great because it’s kind of like spaghetti, but with a hole in the middle, so the sauce gets INSIDE the pasta. 😋 yumm-yyyyy. So I made bucatini pasta with shrimp in a simple garlic, parsley, and cream sauce.

For the fourth course, I went with the tagliata with filet mignon because it seems to be a favorite among my guests. I wanted the family visiting to get a taste of what is being talked about.

And last but not least, dessert. One of favorite desserts- Napoleon. I know the traditional way of making it and thanks to my mentors they’ve taught me well. But for this Talin’s Table, I went with the way my family made it while I was growing up, with the new techniques I’ve learned as well.

I hope this post inspires you to impress your guests with food that is not only simple but very delicious too. If you have any questions or want recipes, leave a comment!




This delightful topping is so useful. I use it as a pizza topping, in sandwiches with kebab, salads…

It’s so simple to make that you can make a bunch and keep it in the fridge up to a week and a half and it’ll still be good!


.1 onion, very thinly sliced
.half bunch of italian parsley, coarsely chopped
.2 twigs of fresh mint, finely chopped
.2 twigs of fresh oregano, finely chopped
.1 tbsp sumac
.1/2 tsp salt
.red pepper (to your taste)
.1/2 tsp cumin


  1. Mix all ingredients together in a bowl until well combined and serve.

Lavash Flatbread Pizza

There is nothing like getting creative with pizza. This one is the easiest thing you can do especially if you only have 5 minutes to make a quick dinner. I like making this on the grill too, but you can do it in the oven too.


Makes 1 pizza
1 lavash bread
3 tablespoons EVOO
1/2 cup mozzarella cheese, shredded
1/2 cup green olives
1/4 cup peyaz (an Armenian mixture of onions, parsley, and spices…don’t you worry, next post is all about this lovely topping


  1. Preheat oven to 400 degrees Fahrenheit (if you are grilling, preheat the grill to high heat)
  2. On a sheet pan lined with parchment paper, place you lavash bread and drizzle with 1/2 the amount of EVOO (1 1/2 tablespoons)
  3. Add the green olives and the peyaz, finally topping it off with all the mozzarella cheese
  4. Drizzle with the remaining EVOO and place the sheet pan in the oven for about 5 minutes or until the lavash edges are golden (if you are grilling slide the pizza right onto the grill to get the nice grill marks on the bottom)
  5. Take it out of the oven and place on a cutting board to slice into triangles and serve

See? How fast and easy was that? Try it out and leave me a comment about your experience!


Photos by : Sean Rea( and Hayley Boomhower (

Surf ‘n’ Turf

With summer just around the corner, there is nothing like a nice meal of some surf ‘n’ turf. I had a request to make filet mignon and prawns in celebration of a 30 year wedding anniversary (what a rarity these days- definitely calls for a lovely celebration). I took the challenge and made a delicious meal for 6 people.

I started out the night serving these delicious pizzette (I know..they aren’t round..still good though!). I then served a small traditional wedge salad and finished the evening off with surf ‘n’ turf. They ate and enjoyed every bite of it. A simple and festive meal ensured to be celebrated by the palate too. 😉


.1 frozen puff pastry sheet (you can make puff pastry ahead of time and freeze it so you have it for later uses)
.1 onion, sliced
.1 package of organic red strawberries, sliced
.1/4 cup Cabarnet Sauvignon
.balsamic glaze
.2 tablespoons EVOO


  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut puff pastry sheet into small triangles or circles -whatever your lovely heart desires. Score 5 centimeters in using a fork to allow for the puff pastry to only puff the crust.
  3. Place the cut puff pastry onto a sheet pan lined with parchment paper
  4. Bake the puff pastry for about 15 minutes
  5. While the puff pastry is baking, heat the 2 tablespoons of EVOO.
  6. Add the sliced onion to the pan and sautée until becoming somewhat golden.
  7. Taking the pan off the fire, add the red wine to the pan and place back onto the fire and cook until the onions become soft.
  8. By this time, your puff pastry should be done baking. Take them out of the oven and while still hot, score once again where you had previously scored to release the air that was built up in the pizzette
  9. Once cooled, add the onions, top with the sliced strawberries, and finish off with drizzling some balsamic glaze

For the main entree I made roasted potatoes with rosemary, garlic asparagus, filet mignon with rosemary and peppercorn, and shrimp scampi. This was a huge hit and not a single complaint. Try it out!

Roasted Potatoes


.potatoes (depending on how many people you serve, I calculate 1 potato per person)
.2 tablespoons fresh rosemary
.1/4 cup EVOO
.salt and pepper


  1. Preheat oven to 375 degrees Fahrenheit
  2. Quarter potatoes and place in a bowl
  3. Add the EVOO, rosemary, and salt and pepper to taste and mix
  4. Place the potatoes flat in a sheet pan lined with foil and bake for 35 minutes

Sauteed Asparagus


. one bunch of asparagus
.1/4 stick of butter
.2 garlic cloves, finely chopped


  1. In a pan, melt butter
  2. Add garlic and and cook until it becomes fragrant and slightly golden
  3. Add the asparagus and sautée until soft and fully coated with the butter and garlic.

Shrimp Scampi

Ingredients (for 6 people)

.3 lbs. prawns, peeled
.1 stick butter
.5 cloves garlic, finely chopped
.1/2 bunch parsley, finely chopped
.salt and pepper to taste


  1. In a medium pan, melt the butter
  2. Add the garlic and cook until it becomes fragrant
  3. Add the prawns and cook until they become pink (fully cooked)
  4. Finally, add the chopped parsley and mix thoroughly and plate

Filet Mignon with Rosemary and Peppercorns


.1 inch thick cut filet mignon
.1/4 cup peppercorns
.1-2 cups of EVOO
.1 tablespoon fresh rosemary


  1. Preheat oven to 400 degrees Fahrenheit
  2. Salt both sides of filet mignon while still raw
  3. Put the EVOO in a sauce pan and heat for about 4 minutes
  4. Heat a grill pan to very hot and sear both sides creating grill marks on your meat (3-4 minutes on each side)
  5. Take the grill pan, with meat still on it, and put it in the oven for 5-7 minutes (medium rare)
  6. While the meat is finishing off in the oven, add the peppercorns to the EVOO and fry for about 2 minutes
  7. Take the meat out of the oven and place on the serving plate to rest
  8. Add the rosemary to the EVOO and after 30 seconds, ladle the EVOO sauce over the filet mignon and enjoy


Talin’s Table Spring

This weekend was incredible. First of all, the Agenter’s house is amazing. A house they built in the hills of Somis with an incredible view and high ceilings. I had a dream to one day be hosting in Somis and it actually has begun.

I had an amazing group come to my Spring table. Local chefs and business owners got to be the ones to dine and have an experience that I hope they would never forget. My menu included Armenian delicacies like a bulgar wheat salad called Eech and even my favorite flatbread called Manaeesh.

I even shared a small sample of my favorite Extra Virgin olive oil from Lebanon for each of them as a thank you for coming to dine at my table.

The table was set with fresh white roses picked from the Agenter’s yard. I added small vases of fresh herbs picked from Nani’s garden- like mint, rosemary, and thyme. It’s always a nice touch.

Everyone enjoyed everything on the menu. It was a spring menu with fresh and bold ingredients. The Eech salad layer on a baby romaine leaf, making it crisp yet filling.

My favorite, and I think most of the crowd would agree, was the tagliata di manzo. I bought my filet mignon from The Ventura Meat Company. These guys are AMAZING and really sweet. The owner, Michael, is filled with an endless amount of knowledge about meat and how to cook it well. If you don’t have a butcher, this is the place to become your new shop. I prefer buying my ingredients from specialty shops like his. You get the quality for the best price.

I ended the experience with loquat sorbet. With a lot of help from my mother, we peeled the loquats straight from our tree and made a sorbet. This was my favorite to make because I spent so much of my pastry training doing gelato with Chef Massimiliano Carrara, who was a guest at my table. He liked the gelato- i passed the test!

I personally felt so blessed at this Talin’s Table. Every person felt their value. I love people, and this is why I do what I do. You are so worth it.