Short Ribs

This short rib recipe was amazing so I had to share it. I made it for a Talin’s Table recently and everyone loved it so much. It was tender and so flavorful. I hope you enjoy it as much as I do!!

Recipe courtesy of Bon Appétit


. 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
. Kosher salt and freshly ground black pepper
. 3 tablespoons vegetable oil
. 3 medium onions, chopped
. 3 medium carrots, peeled, chopped
. 2 celery stalks, chopped
. 3 tablespoons all-purpose flour
. 1 tablespoon tomato paste
. 1 750 ml bottle dry red wine (preferably          Cabernet Sauvignon)
. 10 sprigs flat-leaf parsley
. 8 sprigs thyme
. 4 sprigs oregano
. 2 sprigs rosemary
. 2 fresh or dried bay leaves
. 1 head of garlic, halved crosswise
. 4 cups low-salt beef stock
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Talin’s Table 1 year Anniversary

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!

Get Your Holiday Gift Basket

Having trouble figuring out what to get friends or family for the holiday season? I have a solution! My friend Melissa and I have decided we’d like to bring our food brains together and put together holiday gift baskets. Yes, everyone, they are ready to be sold! Come and get em! They’re delicious, they’re cute, and they’re the perfect gift.







Each gift basket will have an assortment of two pastries, fresh baked bread, and your choice of pesto or honey butter. Everything is hand and home made. Each gift basket is $50 and we will even deliver it to you within Simi Valley, Moorpark, Thousand Oaks, Somis, Oxnard, Camarillo, and Westlake. How do you order one?

Fill out this form below to place your order. Payment will be due at the time of delivery in cash or check form.


A Hidden Gem

My boyfriend and I went out for a date. It was the sweetest night. We got off work and got ready and off we were to Ojai, Ca. Ojai is a really cute town with lots of good food, wine, and of course, beer. So much of the food is locally sourced. Andrew found this one place called, Nocciola (No-cho-la). It’s an Italian-owned restaurant.

We were driving, using google maps of course, and couldn’t quite figure out where the place was. Only to find out, to my liking, it looked like a house!




Every detail when you first walk up the steps, including the beautiful glass door, made me feel so welcomed and quite honestly, super giddy. I was just so excited that a place like this existed. So we were escorted to our table and they brought some bread and olive oil. The olive focaccia was delicious. Our server took our order and everything came out in a perfectly timed manner. We started out with a tuna tartara appetizer. It was seasoned well to where you can appreciate the taste of the tuna, but not in an overwhelming way. The balsamic glaze adds a nice touch. I love raw food, so I always like to get some kind of tartar as an appetizer. Tuna TartarThen, we ordered two different types of filled pasta. My favorite was the branzino filled ravioli. It was SO GOOD and the buttery sauce was perfect with the perfect crunch from the breadcrumbs on top.

Branzino filled ravioliThe second ravioli we got was filled with veal and porcini with a tomato garlic sauce.

veal and porcini ravioliWe cleaned our plates up, literally licking every bit of sauce we can. We learned that this place is owned by an Italian couple straight from Italy. The wife decorated the place (amazing job..I LOVE IT) and the husband is the chef. Funny enough, Edible Ojai just did a segment on this restaurant and you can read all about it HERE. I enjoyed every bit of this place and I know you will too.


This is one of my favorite pizzerias…I mean I go at least once every two weeks! I love neapolitan pizza- honestly, it’s the best- and if you haven’t had it before, this is the place to go locally to try it. There are many locations, but I like the one in Oxnard because it’s close to the beach.


The Collection
2760 Seaglass Way
Oxnard, CA 93036

First of all, when you go to a place like a pizzeria and have the option to sit at the pizza oven bar, TAKE IT. It will bless your life immensely- I promise. So I go, sit at the bar, and watch the hardworking chefs work so fast and smoothly, you know that this is second nature to them. It almost looks like their dancing. I watch them prepare every appetizer and pizza and it makes me enjoy my own food more. I was filled with more appreciation and delight as I ate.


It’s definitely hard to choose one really good pizza. All of them are really good. I love fennel, so as I was reading through the menu, I noticed the pizza with fennel and I was sold. The Vico is a perfectly pizza. You get sausage, fennel, red onions, mascarpone, and basil. It ends up feeling a lot lighter to eat because the base of the pizza is olive oil.


If you’re interested in getting a small bite to eat with your drink, the best appetizer is the smoked salmon appetizer. It has capers, lemon, dill, and avocado. A perfect combination perfectly sitting on a crostini.



This is definitely a place to try if you’re craving pizza.