New - Requested Cooking Classes, A Benefit to Raise Money for Cancer Research, and Catching Up!
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Cooking With Abby: Cinco de Mayo - ORDER TODAY and Mother's Day Edition!
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Hello CWA Family and Friends!
I know it has been a bit since I have communicated this way, but with Cinco de Mayo and Mother’s Day both coming up this week, I have lots to share and offer to you. I also am so excited to officially announce two new(ish) team members that will help me with social media, events, and more! This upcoming spring will include lots of seasonal culinary gifts, events both online as well as in person, and more! I cannot wait to welcome you back to my studio and Gray’s Landing. We have had fun creating beautiful spaces for your event(s), special dinners and our Farm to Table Dinners and “The Wine Shed Series”.
My Team is fully (or will be very soon) vaccinated and we are ready to host you. Please reach out directly to me with any food or event needs. I am your Private Chef - and I love it!
xo,
Chef Abby
Recipe of the Week: Citrus Shrimp
Adapted from Robyn Stone, these shrimp are so easy to make and will impress your guests or family!
Ingredients:
• 1 tablespoon olive oil
• 1 cup fresh orange juice
• 1/2 cup fresh lemon juice
• 5 garlic cloves, minced
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon freshly ground pepper
• 2-3 pounds medium shrimp
• 1 medium orange, cut into wedges
• 1 medium lemon, cut into wedges
Instructions
In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pepper. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes. Add the shrimp, cover, and cook until they turn pink, about 5 minutes. Top with the remaining parsley. Serve with the orange and lemon wedges on the side.
Introducing Our New CWA Team Members: Kate and Sofia!
KATE: My love for events began as a child, planning and designing holiday parties alongside my mom. Since my very first job, I’ve been rooted in the hospitality industry, developing a deep passion and understanding for both events and restaurants. I followed this passion to college and earned my bachelor’s degree in Event Management. I’ve planned and coordinated both public and private events, with the ultimate goal of providing the best experience for both clients and guests. I love all things local and of course, food! My favorite part of Gray’s Landing is the shabby chic wine shed- let’s talk about hosting your next party there!
SOFIA: Going to high school with Abby’s daughter, I have always known about Cooking with Abby (and adored it, too!). After my first marketing internship as a junior in high school, I fell in love with the power of marketing through social media and creating a community out of local companies. Abby and I connected at the beginning of this year, and boy am I lucky. Learning more and more each day, creating content for Cooking with Abby and other local companies is a passion of mine I am excited to use while continuing my education next year. I am going to be a freshman at the University of California, Santa Barbara, and although I will be studying economics, marketing has become both a skill and passion very close to my heart. My favorite part of Gray’s Landing is the beautiful koi pond- the best place for some Instagram content!
