green eats

i saw krishna tonight and i realized that i still have not written a post about green eats... there is no excuse for this because she has had her awesome green/local/delicious catering business for almost a year now and my readers need to know about it.

stuffed mushrooms

a year ago krishna had a regular boring 9 to 5 office job and dreamed of one day opening her own catering business. she took cooking classes night to hone her skills and graduated from the midwest culinary institute last year. all her friends who had ever eaten her food (including me) were like "you can do it, your food is delicious, people will want it." she was not sure. finally she decided to take the plunge and quit her job and she has been going nonstop ever since.

arroz al horno with blood sausage

she cooks for people in their homes, does dinner parties and weddings, and she also does fun stuff like cooking demonstrations at park + vine and wine tastings at market wines. i have never been able to get her to nail down prices for me but that is because she will work with each of her clients' budgets to make food that is both delicious and within their price range.

gambas al ajillo

most the pictures in this blog are photos of a spanish meal that krishna made for maggie's birthday back in january. it was delicious and muy autentico. maggie used to live in spain back in high school and had very specific recipe and ingredient requests, and krishna was able to give her exactly what she wanted.

salad with potatoes, oranges, and red peppers and i have no clue what it is called in spanish

there are so many catering businesses popping up all over cincinnati right now. even if you are specifically looking for a caterer who focuses on fresh, local ingredients, you have your choice. of course i think you should choose krishna for all your food preparation needs because she is my friend. but also she is just a damn good cook. over the past few years i have tried all different kinds of things she has made... brunches, indian food, appetizers, this extravagant spanish meal, salads, soups, desserts. it is all ridiculously good.

red velvet trifle... totally not spanish but it's what maggie wanted

i remember one time krishna prepared an afternoon tapas-style cocktail party for her birthday. one of the things she made was this fig and caramelized onion spread with rosemary. i was obsessed with it. i loved it so much that the next time she made it she gave me her extras and i ate it on everything i could think of for days. and the thing is i don't even really like figs that much (i know that's crazy). it's like she just understood the flavor, texture, and qualities of the figs so well that she knew how to make them into something even better than they started off as (suck it, grammar nazis).

here is krishna serving up her awesome turkey chili at the findlay market chili cookoff

krishna just knows what she is doing with every ingredient in the kitchen, and spends pretty much every free moment learning about and working with local and sustainable food sources. she is always traveling to different farms to find out where to get the best of whatever specific food product she wants, she belongs to vegetable and meat CSAs, and she is very active in the cincinnati slow food movement. there is nothing she puts in her recipes that doesn't belong, and at the same time she comes up with totally unique flavor and ingredient combinations. her food is clean and fresh. the flavors and ingredients are distinct, bold, and thoughtfully created. everything always looks amazing and tastes just as good as it looks.