Spencer's Pantry

15/12/2023

My Farmer’s Cheese Panna Cotta has grown a strawberry cookie crust! Am I supposed to call it cheesecake now? 🤔

21/09/2023

Uni is in season out of local waters and th sea urchin pasta course is in full swing!

14/08/2023

https://youtu.be/sWmKHBKrejM?si=B6UjwKRFA3Ma1QKE

Everything you need to know to get your hands on an induction hob to try out in your kitchen for free! ...

23/07/2023

“Did you peel the grapes?!”

‘Of course I peeled the grapes, the hardest thing is tweezing the seeds out!’

😂

29/08/2022

A special request was made for butter poached lobster!

Emulsified butter with the stock I made from the shells and poached at 130 for 45 minutes. Succulent and tender with just enough firm texture. Whipped up potatoes with white Alba truffle butter, poached and roasted white asparagus and a couple chanterelles.

😚🤌

20/06/2022

Well the pandemic hasn’t been the most fun but I’m still out here doing my thing!

20/11/2020

Hello everyone!

Hard to believe today marks 10 years of Spencer’s Pantry! Soooo many dinners and great memories.

I’ve had to close for periods of time but can happily say that I’m open for business during these strange days!

The pandemic and fate have placed me as the cook and program house manager at a small homeless and addiction rehab facility in Oakland named Off the Street Ministry. I cook for and mentor up to 30 men trying to get back of their feet from homelessness, prison and addiction. The work I do here is volunteer so starting up some private dinner business is my goal.

-The nature of my work and support from a local church gives me the ability to test every week receiving results Wednesdays or Thursdays. I can happily say in the seven months that I’ve been here we haven’t had one case.

-I am the only one with access to the kitchen and do all shopping and food preparation myself.

-I will be the only person visiting your house and can be masked and gloved up at all times.

Going out to eat right now has so many variables that I really think I provide a solid option!

So please check out www.spencerspantry.com for details or a refresher on what I provide but don’t hesitate to reach out about anything food related.

Take care and hang tough! ❤️🙏🦄🏕💪🏻

A private dining experience

26/10/2019

Back at it with roast chicken and corn custard!

16/10/2019

I’ve teamed up with In the Kitchen Culinary to work out of a 3000 sq/ft commercial kitchen! My little 6 course private dinner business can now take on cooking classes, cocktail parties and small scale corporate catering. So keep me in mind during the holidays!

12/10/2019

Lobster and chanterelle mushroom crostini.

One gluten free with quail egg and the other with thyme mascarpone. Working on my new catering faire.

05/12/2017

Very memorable one!

24/07/2016

Panna cotta and mango sorbet for summer

24/07/2016

Cold poached salmon is back

23/07/2016

12/03/2016

Try this.

4 Cups all purpose flour
2 tsp salt
1/4 tsp dry active yeast
2 Cups water

Mix dry ingredients in a bowl with a fork and add water. Mix it around until it comes together, it will be sticky. Wrap with plastic and leave in a 70 degree-ish place for 12 hours.

Roll out a piece of parchment paper and dust with cornmeal and flour. Scoop out the risen dough and dust the top with more cornmeal and flour. Fold the parchment over and leave for two hours.

Put a heavy cast-iron or enamel pot in a 450° oven and let it heat for 30 minutes. Plopp the parchment with dough into the pot and cover with lid for 30 minutes in the oven. Remove the lid and bake for another 30 minutes.

Let it cool for a bit and EAT.