Chef Nancy Joins the Veri Diva Women's Group of Temecula!
Chef Nancy recently had the distinct pleasure of providing an amazing journey and experience to the Mediterranean for the fabulous ladies of the VeriDiva Group. She provided a 4-Course meal including various types of hummus, Greek cheese with chives, tabbouleh, braised beef with figs and dates and her signature lamb meatball sliders. To top the savory party of the night off, she ended on a sweet note of baklava and panna cota with pistachios and orange blossom accompanied with Moroccan espressos and mint tea.
The Taste of the World held at Pechanga Casino and Resort in beautiful Temecula, California this March, 2016. I came up with the idea to use of lamb, which is considered a primary meat of choice, before beef in many countries, outside of the U.S. And to further the concept, to put it in the form of an appetizer, we shrunk it down to the side of a meatball slider, layered it with creamy feta and a cucumber mint topping. The positive response was overwhelming and the word on the street was "we had the best food, hand's down!"
Los Angeles Food and Wine Festival 2015 With Tyler Florence
NYC Food and Wine Festival 2014
VEGAS UNCORK'D 2016 BABY!
Click here to see how I make my delicious fall pumpkin lattes! Delicious, easy and good for you, too!
About the Chef...
Reality Rally held at Wilson Creek Winery in Temecula, California. And because of the overwhelming feedback we received from The Taste of the World, we decided to tantalize 300 new guests with the same mouth-watering lamb meatball slider! Our team had a wonderful time and once again, the news on the street? "Best food at the event!" We were especially impressed when TV reality chef of Hell's Kitchen, Barrett Beyer took ONE picture of food the whole night...and that was ours! He said it was amaaaaazing!
Recently, I catered a fabulous event, "Cocktails at Tiffany's" inspired by the classic movie "Breakfast at Tiffany's" which included delicious food, cocktails and a fabulous Tiffany's white and dark chocolate mousse parfait in the beautiful Tiffany colors!
Chef Nancy brings with her a strong passion and desire to delight many of her guests with the healthy and delicious foods she prepares. She also greatly enjoys devoting her time in teaching her clients about eating foods that make a positive difference in their lives and providing ingredient and food knowledge.
She continues to travel, restaurant hop, enter food competitions, attend food and wine shows and study the true, specializing in authentic ways of preparing simple, delicious dishes native to the countries of the Mediterranean as well as expanding her culinary repoitoirre in learning how to prepare many other various types of cuisine.
Sandals, Sangria and Tapas - July 29th, 2017!
Beautiful sandals, juicy, sweet and citrusy sangria, authentic Spanish tapas, creamy buttery flan with a sweet and salty brown sugar pineapple topping. These are some of the authentic Mediterranean-style dishes served by Chef Nancy at the 'Sandals and Sangria' event on behalf of the VeriDiva Business Group hosted at none other than the chef's home, #CasaCordi.
One delicious appetizer after another, Chef Nancy continued to surprise and tantalize the palates of her guests with her delicious cauliflower fritters served with a creamy saffron sauce as well as open-faced fresh crab and organic chicken empanadas
And out they come! Always a big hit at every event, Chef Nancy couldn't resist serving her guests her Stilton blue cheese-stuffed Mejdool dates wrapped in bacon slathered in a honey-cider glaze
Chef Nancy originally established her catering business in Los Angeles, delighting many of her clients with her bold, fresh and authentic foods from the Middle East and the Mediterranean.
Coming from a Middle Eastern background and with more than 20 years of preparing authentic Mediterranean cuisine, she not only knows how to prepare authentic food but Chef Nancy truly believes in the Old World tradition of cooking, which is using quality ingredients, simple techniques and eliminating preservatives and additives out of her extraordinary food.
On April 11th, 2016, I gave a fun cooking demonstration at the beautiful Old Town Spice & Tea Merchant in Temecula on how to prepare two styles of fritattas. One was on the lighter side, with fresh vegetables, proscuitto and mozzarella. The other, a little more hearty by adding Andouille sausage and potatoes with roasted red peppers and Asiago cheese. While there, I had the honor of meeting both Richard Eckfield (aka Sustainble Santa) and his beautiful wife, Helen, who started a wonderful movement based on "unprocessed, real foods...Foods that bring wellness not illness. They
believe the world can be a healthier place and are there to conduct research, educate and advise and strongly they can help you beat the odds against sugar, processed foods, obesity, and disease."This movement ties in wonderfully with the style of cooking I specialize in, healthy, clean foods eliminating preservatives, reducing salt and sugar and using organic ingredients...the true Mediterranean way of eating.