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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Sunday Funday – The Tasting Kitchen

Yesterday’s adventures took me out to Santa Monica and Venice. The weather inland is growing hotter by the day, but ocean side has been a pleasant mid 70s. Families flock to the Farmer’s Markets where folk bands serenade and local restaurants set up mobile store-fronts inviting all to unwind and enjoy the beach breeze.

There is so much to love about these cozy little beach enclaves but in particular, they boast the best new restaurants in town. There is this new trend I’m noticing here in LA, and that is the hip yet organic, farm-fresh dining experience. I’ve seen it at Laurel Hardware, Gjelina, Eveleigh, The Churchill, and now at The Tasting Kitchen. It’s a trend I’m quite enjoying and an experience I’d like to share with you.

Last night I had the utmost pleasure of dining at The Tasting Kitchen on Abbot Kinney blvd. in Venice. Tucked away behind an old olive tree, lays a culinary experience of pure enjoyment that even the best foodies would love. Wooden beams, exposed brick, floor to ceiling windows and suspended gauzy fabric lay the foundations of the space and create a theme of rustic modernity.  Menus are typed daily and have an ever changing selection of seasonal, often locally and sustainably sourced ingredients that compliment each dish.

The server Michael, was a star.  He had the confidence of a seasoned industry vet.  From his clutch recommendations and descriptive explanations of menu choices, to his likable demeanor and accurate firing times of each course, the dinner was perfection.  The drinks were amazing too. I paired my meal with a Sangiovese blend, and through the multi-dimensional culinary journey the taste didn’t dominate my palate.

1633 Abbot Kinney Blvd., Venice. (310) 392-6644, thetastingkitchen.com

Meat and cheese: salumi – prosciutto and picante; Cabot and Lincolnshire 

Haricot verts with burrata. bottarga. peaches

Tagliarini with squid. serrano chile

Branzino with brown butter. pine nuts. mushrooms

Wild striped bass with tomato relish


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