Last weekend marked our first big wedding of the season with our new Soma team. The event was an astounding success and we look forward to many, many more!

A big congratulations to Regina and Sorrel and many thanks to our new chefs Joy Turk, Joanne Gerrard, and Matt Dean. Bienvenidos!

Now that the dust has finally settled and we’ve found a moment to catch our breath, I just wanted to take this opportunity to thank all of our past clients and staff that all came together to make this Soma’s most successful season so far.  We’re looking forward this upcoming season and the many exciting culinary events that await.  In the meantime, stay posted for new recipes and updates.

Muchisimo gracias a todo!

Our friends Richie and Shira decided to get married in Matapalo (on the Osa Peninsula here in Costa Rica), and we’ve been given the opportunity to cater the rehearsal dinner.  Typically, we would never travel so far for an event, but seeing as how was at a friends (last minute) request I said why not.  It would be a good time and damn good excuse to finally visit the Osa.

I’ve recruited my ace Chef, Billy Crescenzo, and my top 2 servers to make the trek down South with me.  I admit that part of the allure and /or motivation to travel a full day in each direction was the chance to spend some time in quite possibly one of the most gorgeous places on Earth, but in the end it’s all about delicious food and a great evening.  Which is exactly what we plan to provide.

Our friends Carmen and Cito got married about 9 months ago and for their wedding present I offered to cook them a private dinner.  Tonight they finally took me up on my offer.

Here’s what I made them…

• Spiced and Seared Jumbo Prawns with Carrot-Anise Glaze and Avocado Mouse
• Pan Roasted Skate Medallions with Thai Style Macadamia Pesto & Citrus marinated julienned Beetroot with Mint
• Watermelon and Fennel salad with Red Shallot, toasted Peanut, spicy Peppers, Fennel pollen and Thai basil
• Banana Leaf Papillote with Coconut lemongrass Sea bass, Mushroom, Red Pepper with Lime marinated Green Onion-Shallot Salsa
• Chocolate Espresso Soufflé’ with Red Berry-Ginger Compote

Mandarin Tuna Poke

• 8 oz. fresh yellow fin tuna, diced
• 1/2 cup finely sliced green onions
• 1 teaspoon sweet white onion, finely diced
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 teaspoon siracha hot sauce
• 1 teaspoon orange zest
• 1 cup of fresh orange juice, preferably mandarin
• 1/4 cup soy sauce
• 1/4 cup toasted sesame oil

• 1 tablespoon toasted sesame seeds

A pinch of sea salt

Freshly ground white pepper

Instructions:

Place your orange juice into a small sauce pan and bring to a boil, lower heat and simmer until it has been reduced to a thick syrup.  Set aside to cool.

In a mixing bowl, combine the tuna with orange zest, sesame seeds and the green and white onions.

With a spatula scrape your orange reduction into a mixing bowl and add the ginger, siracha, soy sauce, and sesame oil. Whisk everything together.

Slowly fold sauce into the tuna until evenly coated (you don’t need to use it all).  You can adjust the seasoning with the sea salt and pepper to taste. Add a little more sauce if needed.

Serve over chips (wonton, cucumber or yucca) as an appetizer or with a scoop of sushi rice and a salad as a main dish.

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Our favorite new dish of this season:

Mahi ceviche with diced watermelon, jalapeno, daikon radish, fresh basil, toasted sesame and watermelon-ginger reduction.

*This dish is still in the development stage, but we making some serious headway.  We’ve tried it vegetarian, and also with shrimp, tuna and lobster as well  and had great results (but I’m still loving the texture of the Mahi).

It’s hard to believe that we are already going into our third year of independence from the restaurant business.  As luck would have it, our decision to close Soma restaurant (in order to focus on our private chef and catering services) coincided with the three worst year in recent economic history, and therefore the absolute worst time to be a restaurant owner.  Fortunately for us, people continued to get married, splurge for private dinners, and to utilize our skills for their special events.

As the worlds economy slowly recovers we are often tempted to get back into the business, however it is very unlikely. Throughout the numerous events that we have had the privilege to cater we’ve come to embrace to intimacy of focusing on one client’s individual wants, desires and fantasies that make up their own perfect evening.  Each and every menu we have executed over these years has been a direct collaboration with our client and also allowed us to creatively interpret there likes and dislikes into a distinct “Soma” menu.

We wanted to take this opportunity to thank you all for the opportunity to be a part of your past and future catered events.  Gracias!

Here’s one of our classics:

This sauce is great with fish, chicken, pork, or tofu (well, pretty much everything).

You can spread a nice thick crust on top of something good and bake it to your desired tempreature or  just serve a dollop of this on top of your favorite protein.

Soma Thai Pesto

1 cup cilantro, roughly chopped and packed

½ cup each of mint & basil (preferably Thai) leaves, roughly chopped and packed

½ cup shelled pistachios

1 Tablespoon fish sauce (or more, to taste)

1 Tablespoon brown or palm sugar

1 Teaspoon citrus zest

1/3 cp. fresh lime juice

3-4 spring onions, roughly chopped

1-2 spicy chiles (thai, serano or jalapeno), seeded and chopped

2-4 medium cloves of garlic, peeled

1 inch piece of fresh ginger(peeled and chopped)

¼ cup grape seed oil (add more if you need to)

pinch of sea salt (to taste)

First put your garlic, ginger, pistachios, spring onion and chilies in your food processor and pulse a few times, then add the rest of your ingredients and continue to pulse until everything is finely chopped and you get a semi-smooth, but still chunky texture.

Cover and chill until ready to use.  If you’re not baking it, let it come up to room temp before serving.

It keeps for few days covered and refrigerated.

*You can also add fresh grated coconut (1/3 cup) or fresh lemongrass to step it up a bit more…

**The lime may cause the herbs to discolor, so if you don’t plan on using it right away you can add the lime juice just prior to serving.