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I always feel I am making a sacred food when I make hummus. The ingredients are so earthy and have been around forever. You have chickpeas themselves: so full of nature and tasty. Then olive oil and tahini paste: they are also Biblical. Lemons echo the Mediterranean theme and you could see some cook from ancient times walking out to their lemon orchard to pick a few for this dish. And garlic; such a wonderful, soul-nourishing food. How can you question a dish with these evocative flavors?


Perhaps unconventionally I roast my garlic cloves. I just throw some in a pan with oil and put them in the oven for twenty minutes. I add a chili or two for spice.


The food processor is essential for this. Those chick peas don’t break down that easily. And it deals with my oily, sticky garlic cloves that are just a little caramelised too.  Sometimes I add a little water to my chickpeas to get that beautiful smooth puree. It’s tricky  getting the right balance of sesame and lemon juice, Sometimes I correct the balance three or four times. But the olive oil draws the whole thing together. Now I use the best olive oil I can get which for me means local. No imported rubbish with absurd claims for me. It’s usually Trader Joe’s or California Olive Farms’ Arbequena olive oil. It has a little bite to it.  Pepper and salt too, of course.


It is wonderful to see the whole thing come together. The chick peas moistened with lemon juice and oil. The creamy texture from the tahini. It begins to look really good!


And how does it taste ?  God-like!

I am making my hummus regularly so come and get it!


Quinces are a really ancient fruit. Cultivated before apples their taste has an antique ring to it. They are hard and a little dry beneath their beautiful green cover. They are no good raw. But when you peel and cook the fruit something magical emerges, They exude a rare perfume that is comforting and warm. They also turn red when cooked with sugar in a dramatic reaction. The famous membrillo  quince paste from the Mediterranean varies in colour from light amber to dark burgundy red. Quince products also tend to keep very well which must explain their survival.

Mixed with apples or alone they make a fine compote.Quince adds a deeper, more earthy tone to the acid and sweetness of the apples. But add carbs in the form of a butter-rich short pastry and you have something truly wonderful.

Quinces on sale at Santa Monica Farmer's market this month.

Quinces on sale at Santa Monica Farmer’s market this month.

Quinces are a hard, dense fruit.

Quinces are a hard, dense fruit.



Curry love.

20161006_195050My favorite food is curry. Whether vegetarian or not it is great. The flavors so complex and evocative of the area. It could be from India, Thailand, Nepal, Burma or the United Kingdom!

Meat, fish or just vegetables it is an exploration of how much flavor you can pack in a single dish. There may be tons of garlic and onions or none at all. Ginger, turmeric,cumin and coriander all find their way in. Tamarind, coconut and curry leaf define the dishes from Southern India. Mustard seeds are used with great flair in all Indian curries and some regions depend on mustard oil for that defining taste.  Dry or with abundant sauce to be mopped up with rice or naan a curry is something supreme.

Olive Bread

Our olive bread is sensational and much appreciated by all our customers.  Whole grain and unbleached white flour, black and green olives, sea salt and a smidgeon of olive oil all go into this loaf. It’s great with hummus, makes amazing grilled cheese sandwiches and goes with almost anything, even fig jam.

Olive Bread $15

Olive Bread $15

Foraged Food Mission statement

We are an artisan food company producing in small batches from carefully selected ingredients. We avoid preservatives, food colorings and high-fructose corn syrup, while gathering our ingredients as close to the earth as possible.

Quality and integrity define our output.

Autumn baking.

When the temperature falls we get our baking hats on. This fruit brioche is packed full of great flavors from three kinds of raisins to candied lemon peel. With the enrichment of eggs and butter this bread will last a long time. We slice and eat these luscious slices just as they are.It’s a great start to the day.


Fruit brioche available in one pound loaves for $10. Enquire for larger sizes.




Jonny Minton 323 326 650920161006_191732-1