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PRO CHEF
Phoebe Lapine
INTRODUCTION
I am a cookbook author, private chef, caterer, culinary instructor, and blogger behind Feed Me Phoebe. I specialize in healthy comfort food and love combining influences from my travels with fresh ingredients from the Farmer’s Market, to serve up dishes that are creative, tasty, and, most importantly, make you feel as good as they are good for you.
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"Phoebe was AMAZING! I can't say enough good things. She led a cooking class for a bachelorette pa..."
My culinary résumé
EXPERIENCE
2 years
PRIVATE CHEF
Feed Me Phoebe, www.feedmephoebe.com
2 years
PRIVATE CHEF
Big Girls, Small Kitchen, www.biggirlssmallkitchen.com
Kitchit Q&A with Chef Lapine
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

Good, sturdy tongs.

Where can you be found/what are you doing on your days off?

Going on urban adventures (food or otherwise) with friends.

Describe your ideal dinner party or event:

I like events with a casual vibe, and I'm a big believer in the idea that adding a theme adds more fun for everyone involved. So how about this: Mad Men Premiere Party. 15 friends in pencil skirts, trench coats, and/or fedoras. Family-style classics with a twist: Moroccan-style pigs in a blanket with Merguez and Harissa, Wedge Salad with Creamy Dill Dressing and Bacon Bits, Whole Grain Mustard Meatloaf, Cauliflower and Marscapone Puree, and Betty's Baked Alaska.

What do you love most about being a chef?

Simple: feeding people. Sure, there's something thrilling about firing things in a hot pan, and something therapeutic about slowly caramelizing onions standing over the stove. But I've never been one to hide behind closed kitchen doors. I love to cook food that my clients will really enjoy, same as if I was feeding my friends or family, without letting any preference or dietary restriction stand in the way.

What is your signature dish?

Tagine - a Moroccan-style stew with organic meat, seasonable vegetables, and rich complex spices.

Describe your most memorable meal:

White truffle season in Orvieto, Umbria. Gnocchi with about a 1/4 inch of shaved truffles over the top.

My culinary idol or role model is:

Ina Garten.

My favorite restaurant is:

Babbo.

The first dish I ever learned to cook was:

Slow scrambled eggs.

Five ingredients I always have on hand are:

Lemons, good olive oil, cumin, honey, Dijon mustard.

My idea of comfort food is:

Garlic soup.

Where would you like to take your next vacation?

Brazil.

The dish that my mother/grandmother will always make best is:

Seared Salmon with Green Sauce.

The five spices/herbs I tend to use most are:

Cumin, Sweet Smoked Paprika, Ancho Chile Powder, Cilantro, Basil, Crushed Red Pepper Flakes

One food that I'll avoid at all costs is:

Oranges.

Wishiwasthere
Unfortunately, this chef only accepts bookings in New York City and Tri-State Area.
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