THE MALIBU CHEF
LOVES TO COOK
Loves to Cook
Lisa and The Malibu Chef
Wedding in Malibu

Below- Benjamin Netanyahu and Barbara Streisand enjoy our salad-






BELOW IS MY RECIPE FOR MY FAMOUS BAMBU CAESAR SALAD - ENJOY!
THE MALIBU CHEF IS LISA STALVEY-  formerly of 'Bambu, Malibu'. 'Bambu' was the busiest, fantastically popular and fun restaurant in Malibu at the time and is still unsurpassed in quality, service and fun. The quality of food that was served was the best Lisa could find. 'The Malibu Chef' offers the same to you for private catering of any size, drop off service, wedding's, wine pairing dinners, brunches, high teas, birthday's- just about any event your heart desires.

All catering is prepared either at your home or from our kitchen. 'The Malibu Chef' also offers a  drop off service or in home meal preparation for leave behinds. Please inquire.

Her restaurant bio includes Ma Maison, L'Orangerie, Spago (as head chef), West Beach Cafe, Rebecca's and Bambu, Malibu where she recieved two awards for one of the Top 100 chefs in America leading in culinary excellence.

Recently, Lisa planned and catered Benjamin Netanyahu's event that was hosted by Arnon Milchen at his beach house in Malibu. See the full menu under 'prix fixe' menu choices.

C
ontact: Chef Lisa  (310) 775-0979(310) 775-0979 for your next event

 


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Lisa's Caeser Salad Dressing

Makes 1 cup

1/4 cup fresh lemon juice, preferably Meyer lemons
2 TB. Dijon mustard
1/4 cup sherry vinegar
1 tsp. anchovy paste
3/4 cup olive oil
Himalayan salt and pepper to taste


Directions-
In a bowl add the lemon, vinegar, anchovy paste and mustard. With a whisk slowly add the oil in a stream whisking vigorously until thickened. Add a little more olive oil if necessary. Season with salt and pepper.




Caesar Salad Recipe

Makes 4 appetizer salads

2 heads organic romaine lettuce
4-6 white anchovies (if you can't find them use regular anchovies)
2 slices rye bread, diced into 1/4 inch cubes
1/2 - 3/4 cup shaved Parmesan cheese
olive oil
salt and pepper

Caesar Dressing (recipe to the left)

Wash and dry the romaine placing the dry leaves in the fridge. Cube the rye bread and saute in olive oil until golden brown on medium heat. Season with salt and pepper. Cool. When ready to serve, tear the lettuce leaves into bite sized pieces. Place in a large bowl. Add the cheese and croutons. Toss in a light amount of the dressing at first adding more if needed. Do not over dress or you'll lose the taste of your ice cold romaine.

Himalayan Salt
FACT- Himalayan Salt

This salt does not raise blood pressure like sea salt. It is not overpowering at all. It's also very beautiful. Take a bath in it. Rim your margaritas with it. Place it in a bowl to ward of negative energy in your house or buy a lamp!


 
 
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