Something that is very simple to make is my grilled chicken with tahini sauce. Tahini sauce the way Nani makes it 😋
. 1/2 cup tahini
. 1/2 cup – 1 cup water (depending on how thick you want your sauce
. 4 fresh mint leaves, chopped finely
. 1/4 brunch parsley, chopped finely
. 1 tomato cut into tiny cubes
. 1/2 tbsp salt
. 1 garlic clove, finely chopped
. 1 tsp cumin
. Juice of 1/2 lemon
. 4 chicken breasts
1. Heat either a grill pan or your outdoor grill to 500 degrees fahrenheit and heat your oven to 350 degrees farenheit.
2. Salt and grill the chicken breasts, 5 minutes on each side and then transfer to a sheet pan and cover with foil. Place in the oven and bake for 40 minutes.
3. While the chicken is baking, in a bowl using a whisk mix all the rest of the ingredients together. At first it might look like it’s just too chunky but just keep whisking and add 1 tablespoon of water at a time until you get to your desired consistency.
4. Once the chicken is done baking, plate it and top with the tahini sauce.
This dish is by far the easiest but sophisticated meat dishes I have made. It is sophisticated in the sense that your guests will eat with their eyes because of the timeless elegance and beauty of the dish itself. I hope you enjoy this recipe as much as I do.
Serves 5 people
. 5 heirloom carrots, peeled
. 3 garlic cloves, finely chopped
. 1 teaspoon of fresh thyme leaves
. 1 tbsp EVOO
. salt to taste
1. Preheat oven to 350 degrees.
2. Place carrots on a sheet pan and season with garlic, thyme, and salt.
3. Drizzle the olive oil and bake in the oven for 30 min, moving them around after 10 minutes at a time.
Red Wine Sautéed Vegetable Mix
. 1 large orange carrot, cubed
. 1 onion, finely chopped
. 1 celery stick, thinly sliced
. 2 cloves garlic
. 1 cup red wine
1. In a sauce pan, heat up 1 tablespoon EVOO.
2. Add the carrots and sauté for about 5 minutes.
3. Add the onions and celery and sauté for another 5 minutes.
4. Add the garlic.
5. Add the red wine and simmer until thickened with the vegetables.
6. Once thick, put on low heat until the rest of your dish is complete, then take a tablespoon and place it where the sliced filet mignon will rest over it.
. 5 pieces of 1/2 inch thick filet mignon
. salt and pepper
1. Season the filet mignon with salt, pepper, garlic, and EVOO. Place to the side.
2. Preheat either a grill or grill pan to 450-500 degrees Fahrenheit.
3. When the grill has reached to 450, place the filet mignon on the grill and cover for 4 minutes. Then, turn them and cover for another 4 minutes.
4. Remove from the grill and place on a plate. Cover with foil and let it rest for 5 minutes.
5. Once rested, slice and plate next to the roasted carrot on top of the red wine sautéed veggies.
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!
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.
This was the most delightful and cozy Talin’s Table. As I prepared the table, I had Christmas music playing, the fireplace going, and the tree was lit. It felt so magical. I set up the table right next to my fireplace, which added a cozy ambiance.
I tried to focus on winter dishes. Dishes that Nani would make for us in the winter. I took inspiration from Nani and discovered my menu.
For the first course, I started out with a tuna tar tar. I fine chopped the tuna, added some seasonings, fresh thyme, and orange juice. I thought this would be a great dish to prepare the palette for what’s to come.
My next dish was roasted fennel. This was so delicious. I roasted the fennel and then topped it with feta cheese and my friends famous tapenade, Stacy’s Simply All You Need. This is a must have tapenade.
The third course was my favorite winter dish. Ratatouille. Made with a layer of red wine and tomato sauce, topped with the slivers of each squash. It was so good. One of my guests vowed to never like vegetables, but they certainly scraped the plate when I served my ratatouille.
The fourth course was a very typical Armenian dish. I wanted people to try the dish the traditional way and to gain an experience of Armenian food. This dish was everyones favorite. Mante is basically an Armenian version of tortellini pasta. It looks like bow ties filled with a little pocket of meat. I topped it with a garlic yogurt sauce and some traditional seasonings like dried mint and sumac. This is my favorite thing to eat in the winter time.
The evening was finished off with Paklava topped with fresh whipped cream and raspberries. We enjoyed a cup of tea with each other and talked the rest of the night away. When I asked what each persons favorite dish was, I received the same answer. It was a tie. Ratatouille and Mante. It was such a delightful evening enjoying the holiday season with good food and good people. ❤