virtual dinner parties, ice cream delivery, recipes, and more!
I’m here for you!
My love of building community through food, travel, and collaborating with creatives is what fuels me every day. So clearly, I have been struggling to find ways to connect and inspire in this “new normal”.
Two years ago while traveling through Mexico I dreamed up a collaboration with Airbnb to offer an intimate and unique dining experience for travelers. The idea was to invite 3 interesting Portland doers-makers-shakers and 6 travelers to gather around the table, break bread, talk life, and get a little weird. Now more than ever I am craving connection and inspiration. I’m excited to launch Virtual Dinner Parties to help bring people together to maintain connection and conversations around the ZOOM table.Meal delivery OR grocery list & recipes included. Find out when the next virtual soiree is over on my website.
Do you remember the insanely delicious dairy-free salted caramel ice cream I used to make at the farmers market many moons ago? Well, it’s back! + two new nom nom flavors – chocolate peanut butter chuck and blackberry chip.
“Paige customized a menu for the last month of my pregnancy and my post-birth experience, and it was hands-down the best decision I ever made. She cooked for me weekly, prepping energy filled snacks like sesame date balls and green popsicles for my delivery, followed by warm congees and broths for my first month as a new mom. Her food nourished our family and gave my husband and I the time we needed to focus on our baby. Best. Decision. Ever.”
~ Amanda Needham, New Mom
OREGON COAST WOMEN’S RETREAT
Sept 11-14, 2020
Picture this: a room of women, all of them with powerful stories, hidden abilities, and deep yearning to discover what lies within the unwinding of expectation. These are women ready to shed old stories and take on a bit of wild exploration. This is the wild unwinding of who we think we need to be and instead, step into the women we’d like to become. Is this calling you? Come.
2 cups raw cashews, soaked for at least 1 hour
1/4 cup water
1/4 cup lemon juice
1/2 tablespoon salt
Blend all ingredients in a high powered blender (VitaMix). Blend until creamy and smooth. Pour into a container and refrigerate to firm, about 1 hour or overnight.
15oz diced tomatoes, canned
6oz tomato paste
1 tablespoon salt
1 tablespoon sugar (I use coconut sugar or agave)
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp chili flakes
Blend all ingredients in a blender until smooth.
1/2 cup warm water, 110°F-115°F
1 packet yeast
1 tablespoon agave, honey or sugar
1/4 cup olive oil
3 cups gluten-free flour
1/2 cup cornmeal
1 tsp salt
3/4 – 1 cup water
Dissolve sugar in 1/2 cup warm water (110°F-115°F). Add yeast and stir until dissolved. Let sit for about 5 minutes to activate the yeast. If the yeast doesn’t get frothy you’ll need to try again. It’s important the water isn’t too hot or too cold.
Add flour, cornmeal, and salt to a food processor or standing mixer. Turn on and slowly add activated yeast, olive oil, and water until it forms a ball. Add more water if necessary. Knead with hands to smooth out the dough.
Coat bowl with olive oil. Place the dough in the bowl and cover with plastic wrap. Let sit to rise for about 1 hour.
Preheat oven to 475°F. Grease 2 medium or 1 large cast iron skillet and dust with cornmeal.
Punch down dough and cut in half. Press dough into prepared pan. Let dough rest while you prepare toppings.
Brush dough with olive oil. Top with sauce, cheese, and favorite toppings.