Hear Terri Wahl’s conversation with Matt Dwyer on Feral Audio. Listen now!
LA Weekly article that highlights the Auntie Em’s Cookbook and mentions Terri Wahl’s upcoming booking signing at Skylight Books this Thursday. Read the LA Weekly article
Here’s a link below from KCRW’s Music Blog about the upcoming launch of The Auntie Em’s Cookbook with a mention of the greatest hits vinyl launching this summer. Check it out!
We Cook by the Season
When you eat at Auntie Em’s Kitchen you don’t need to step outside to experience the weather or check the plants blooming in your garden to tell you the season. Just glance at the menu, taste our prepared dishes and you’ll know and feel in sync with the time of year, because Auntie Em’s menus are comprised of seasonally available fresh fruits, vegetables, meats, poultry and fish.
The bakery is constantly trying out new desserts to take full advantage of and include the freshest and most seasonally appropriatefruits. We use seasonal produce in our soups, salads and daily specials so that in the winter you can expect to choose from all different kinds of braised and stewed meats, hearty wintery soups and chowders, savory pies and satisfying desserts. In the summer we love creating meals that take advantage of the vast array of heirloom tomatoes, sweet, juicy fruits, and the freshest summer veggies. So if you love our bbq pork sandwich andthe air conditioning is full blast, don’t fear, it will be back in the winter. But in the meantime you can try our chilled heirloom gazpacho with crusty bread for a light and refreshing summer starter.
Spring: You’ll see our spring veggie pot pies, lamb shepherd’s pies, roasted asparagus, apple salad, fresh pea soup, carrot rosemary soup, cream of asparagus soup, chopped spring farmers market salad, rhubarb, apple, strawberry pies, spinach feta and pine nut pie, pear, blue cheese and walnut salad, and of course lots of lemony desserts.
Summer: Heirloom tomato salad, roasted tomato soup with basil, yellow tomato and jalapeno soup with cilantro, plum, apricot, and peach desserts, fresh berry pies, corn chowder, watermelon gazpacho, and chilled cucumber soup.
Fall: Roasted root vegetables, beet salads, beet and ginger soup, roasted chicken soup, turkey and rice soup, roasted butternut squash and garlic soup, pumpkin pies, earthy mushroom soups, and lentil salad.
Winter: Hearty stews, gumbos, chowders, chilis, braised meats, white bean and rosemary soup, navy bean and bacon soup, bbq pulled pork sandwich, macaroni and cheese, and savory bread pudding.
THERESA WAHL, CHEF DE CUISINE/OWNER
ARLENE GONZALEZ, CATERING CHEF
MICHELLE RISUCCI, GENERAL MANAGER
LISA CORONA, HEAD BAKER