NICKroberts

This week at the Hollywood Bowl, guests will enjoy Aaron Copland’s Appalachian Spring, a beloved American classic. Our featured chefs, the husband-and-wife team of Brooke Williamson and Nick Roberts, have a gift for transforming traditional American dishes into something special at
their three restaurants, The Tripel, Hudson House and Playa Provisions. Dishes like mac-and-cheese, deviled eggs and banana cream pie never tasted so good!“Music plays a huge part in the setting and tone of a dining experience. When you walk into a restaurant and you notice there
isn’t any music playing, it’s strange. Most people don’t realize how important music is to setting the tone of their evening. At our
restaurants, we like to choose current music that perhaps our customers have heard before but can’t sing along to. This way, their focus isn’t
on singing along but rather on what they’re eating and who they’re with.”

—Brooke Williamson

For more information visit:

thetripel.com

hudsonhousebar.com

playaprovisions.com

[+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:

• CARROT FARRO SALAD WITH SHAVED RADISH, AVOCADO, CILANTRO & SESAME SEEDS
• GINGER MARINATED PEEL-AND-EAT SHRIMP KEBAB WITH CIPOLLINI ONIONS & PEPPADEWS
• CHOCOLATE CHIP COOKIES

CARROT FARRO SALAD WITH SHAVED RADISH, AVOCADO, CILANTRO & SESAME SEEDS

Serves 2

INGREDIENTS

• 8 tablespoons extra-virgin olive oil
• 2 cups farro
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 cups fresh carrot juice
• 2 tablespoons brown sugar
• 2 carrots, diced
• Salt, to taste
• 4 cups water reserved if needed
• Juice and zest of 2 lemons
• 1 shallot, minced
• 6 red radishes, shaved thinly on a mandolin
• 1 ripe avocado, diced
• 1/4 cup cilantro leaves
• 2 tablespoons toasted white sesame seeds
• Sea salt and fresh cracked black pepper, to taste

PROCEDURE

1. In a large saucepot, add 4 tablespoons oil, onions and garlic and sweat until translucent.
   Add farro and stir to toast for 2 minutes over medium heat, making sure not to let the onions
   and garlic brown.
2. Add brown sugar, carrot juice and a touch of salt and let cook for half an hour while stirring
   occasionally until farro is very al dente.
3. Add carrots and more water as needed and continue cooking and stirring until the farro is cooked
   through. Finish seasoning with salt to taste. Strain excess liquid and rinse once with cold water.
   Spread out on sheet tray and drizzle remaining olive oil over the top and stir it around until well
   coated. Let stand until cool.
4. Place the cooled farro in a large mixing bowl and toss together with remaining ingredients, reserving
   just the sesame seeds and fresh black pepper for garnish over the top.

GINGER MARINATED PEEL-AND-EAT SHRIMP KEBAB WITH CIPOLLINI ONIONS & PEPPADEWS

Serves 2

INGREDIENTS

• 1/2 cup olive oil
• 3 cloves garlic, thinly sliced
• 1 tablespoon grated fresh ginger
• Juice and zest of 1 lemon
• Juice and zest of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 16 large shrimp, deveined with shell still intact (you can purchase shrimp this way from the market, or do it yourself with a shrimp deveiner)
• 8 peeled Cipollini onions
• 8 small red or orange Peppadew peppers

TOOLS

• 4 wooden or metal skewers

PROCEDURE

1. In a medium bowl, whisk together the oil, garlic, ginger, lemon and lime juice, and zest and season with salt and pepper.
2. Alternately thread the shrimp, onions, and Peppadews onto the skewers, using 4 shrimp per skewer.
3. Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
4. Preheat grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

CHEF’S NOTE:

This cookie recipe is courtesy of Kristin Feuer, our talented Executive Pastry Chef at Playa Provisions.

BONUS FEATURE!

PICNIC Q & A WITH CHEFS BROOKE AND NICK

What do you love about picnicking?

“I love the flexibility in planning an entire outing based on where I’d like to spend my morning/afternoon, what my ideal meal
would be, and then be able to eat whenever I feel like it. It’s the best of three worlds.”

—Brooke Williamson

How do you prep for a picnic?

“I like to bring small bites of a little bit of everything. Depending on location and outside temperature, it’s usually food
that can be prepped ahead of time and boxed up with no fuss. A great bottle of cold rosé is the perfect way to keep your food chilled as well.”

—Nick Roberts

Any other tips for ensuring a successful picnic?

“Think about foods that travel well and don’t need too much execution once pulled out of a basket. For example, it’s really difficult
to slice a steak on a blanket on top of sand. If you’ve packed a steak salad, be sure to slice your steak ahead of time.”

—Nick Roberts

“And always put the dressing on the side. No one likes a wilted, over-dressed salad!”

—Brooke Williamson