TASTE by Ricci

04/19/2024

Excuse my balancing act, I had to snap this as soon as I got the top one to stay. It's a little wobbly but I thought this stacked shot of our beef tallow quarts would look cool. My son has taken this project to the next level, carefully purifying the tallow up to 4 times. The shrink wrap bands for the lids just arrived and the labels will be ready this weekend. If you know the benefits of tallow for your skin and for cooking, you can reserve your quarts by commenting below or texting/calling 361-866-0269

If you don't know the benefits, beef tallow is minimally processed, does not contain additives and supports healthy gut flora due to its CLA levels. It's a high heat oil, great for french fries. For the skin, it can be used in soaps and moisturizers.

OH and do you know what I love using it in? TAMALES. Beef tallow whips up beautifully and makes a delicious and healthier masa.

We also use it here at the shop to grill our buns. No seed oils are used in our restaurant because we have this wonderful tallow to use instead.

I encourage you to research and see if beef tallow makes sense for you and your family. Tag your favorite soap maker and health conscious friends!

$26 quart. 361-866-0269
Pickup M-F 7am-2pm
555 N Carancahua St, downstairs

03/10/2024

If you're into conspiracies, join me on my page where I share my love for cooking along with compelling conspiracies.

02/23/2024

I love decking out brisket guisada tacos with lots of fresh veggies, cheese and cilantro microgreens. How do you like your tacos?

02/17/2024

20 cups of Carolina Potato Salad with a big helping of fresh chopped parsley, dill and garlic chive microgreens make an appearance at today's event. ❤️

02/05/2024

Launching this Sweetheart Salad for the next 2 weeks to celebrate Valentines. Spring mix with fresh berries, toasted pecans, dried cranberries, feta and our new house dressing. The only thing missing in this shot is the red onion. I seriously can't stop eating this one. Not sure what to name our dressing just yet, it was a request I attempted last week for a certain type of dressing. While I wasn't able to replicate the one requested, I happened upon a combination that all the guests asked for us to start carrying at the shop. You'll have to come try it, it's garlicky and sweet and all of the things you'll love to make this salad complete.

02/04/2024

An homage to my NC upbringing in one succulent bite. Smoked pork belly with bacon seared collard greens on toasted polenta. Garnished with garlic chive microgeens.

01/20/2024

Looking forward to warming up with a super hot, fresh Americano ☕️

01/05/2024

I've been working on perfecting my biscuits. This one is infused with Three-Pepper Jack, garlic and fresh parsley. I've always wanted to have a brisket on a biscuit breakfast sandwich on our menu at and we're one step closer to that today 😋

01/01/2024

Happy New Year!

12/27/2023

Guess what I'm making today?

16oz bowl with all the trimmings and 2 homemade corn tortillas $6.95

361-866-0269

12/25/2023

12/21/2023

I've received a few texts and messages about holiday menu items. I've got packages and items with descriptions posted on our website. You can find out more by clicking the link below. You can also schedule and order online from that page. Any questions, feel free to call or text me at 361-210-6911

Thank you!

We Help You Create Amazing Dinners, Celebrations & Events WINTER 2023 We are so excited to announce our new winter offerings to help you host the most amazing dinners, parties and events! Whether you are planning a small intimate gathering for family and friends, an office holiday party or a large s...

12/11/2023

18 for Friday night dinner, Saturday morning breakfast, Saturday Lunch, Saturday Dinner, and Sunday morning breakfast. It was a weekend marathon that we only had time to take a few shots of. I so wish I could have taken more pictures and videos. Next time!

We have a new smoked chicken enchilada with poblano crema that came out of this weekend. We can't wait to put it on the menu.

Thank you Ruby Ladle for inviting us to be part of a very special weekend out at the ranch. ❤️

12/03/2023

This rosemary Smoked Pork Tenderloin makes a fantastic addition to your Charcuterie.

Visit the restaurant website TASTEat555.com to order yours for this holiday season✨️

11/27/2023

Guess what? I just put the finishing touches on my winter dinner, events and celebrations menu!

I'm so excited - for the first time in 4 years, I'm opening up items formerly reserved for my private clients.

Descriptions are on our website and available to pre-order online.

Got a special dinner coming up?
Need to feed a crowd?
Perhaps you're organizing an office or church party?
Have guests coming into town?

Elevate your next event in the most scrumptious way by giving us a call today 🤗

https://tasteat555.com/dinners-parties-events/

10/31/2023

🙏

10/16/2023

There are a few items I always try to keep on hand that not only make my dishes beautiful, they're good for you. If you're only cooking for yourself or for two, these items can go bad fast. I've had cilantro not even make it through the night! And finding your spring onions in the corner of the fridge all dried out is the worst. In order to prolong the life of your fresh produce, I've included some storage tips. Storing items correctly can make them last for up to 2 weeks.

Join my Facebook group for more tips and support for your scratch cooking journey! Search for: Scratch Cooking Society

Xo,

Ricci

10/14/2023

A little Ring of Fire brunch at the casa. Roasted vegetables with ricotta cream ravioli on a bed of greens. Now for the difficult decision, finish unpacking or take a nap. 🙃

10/08/2023

I wish I'd gotten more pictures, but last night's private chef event went off amazingly well. One of my favorite things is traveling and cooking in new-to-me kitchens. This beauty did not disappoint. We started with jumbo lump crab cakes and a bacon spinach salad with honey Dijon. Mains were Chipotle espresso rubbed beef tenderloin from paired with whipped golden potatoes, marinated and seared Brussels sprouts finished with a balsamic glaze, and ranch rolls. Not pictured was the chimichurri and dessert of vanilla bean panna cotta with triple berry glaze. Thank you to Jessica Chappell & for including us as your chefs for this event.

09/17/2023

It's a freezer finds kind of morning! Found a nice sockeye salmon filet and poached it with some capers. Paired it with some lemon ricotta ravioli (also found hiding in the freezer). Snipped a bit of fresh basil to add with a handful of tomatoes. I've read that pasta is most certainly not for breakfast in Italy, but today in Texas, it makes an appearance in this nice Sunday brunch.

09/12/2023

Have you tried the amazing Street Tacos from our new Taco Bar? 3 homemade corn tortillas topped with your choice of brisket, pulled pork or pulled chicken. Topped with a zesty jalapeno slaw. $7.99

08/23/2023

First time I've ever made guacamole and there was zero brown on it the next day. Yes, I seal it, but there is still usually some browning in the crevices and pockets after 24 hours. Not today.

I left the seal off the guacamole after this picture was taken - it *still* hasn't browned after being left uncovered, in the fridge for hours.

The same thing happens when I use McNabb Microfarm cilantro microgreens in my Avocado Tomatillo Salsa. It stays a beautiful bright green for up to 2 weeks.

If the antioxidants in these microgreens preserve my food so well, I can only imagine what they do for our insides 💚