He likes to plan the menu days in advance and obsess over everything during FaceTime sessions, while she likes to be more spontaneous yet thorough in her execution. Together, they make for an amusing odd couple: She’s poised and deliberate he’s frenetic verging on feral. You know, it’s not always easy to cook with other people.” “He’s a really great cook, but it’s not what he does as a job, so he’s trying to soak everything up as you’re doing it. “Cooking with him is amazing, because he’s so enthusiastic,” she said. Blanco’s backyard to high-concept dinners for around 30 guests, such as the steakhouse-themed party they threw in Montecito for New Year’s. These gatherings range from a handful of people in Mr. “Meeting Benny and starting to throw parties with him was great because I was pretty new to L.A., and I got an instant friend group,” Ms. From there these dinner parties blossomed. Damuck brought over a watermelon and shiso salad to a barbecue at Mr. Stewart wrote the foreword to her book.Īfter the challah experience, Ms. You have to take each leaf and let it rest on a sheet pan with paper towels.” She must have done something right Ms. And butter lettuce you can’t wash like normal lettuce in a salad spinner. From now on I only want crisp lettuce,’” Ms. “I remember one day she came in and said, ‘This lettuce is too tender. The endeavor often took many hours, and included trips to the farmers market and working within Ms. Damuck cut her teeth in the test kitchen at Martha Stewart Living magazine where, for many years, she was tasked with making the domestic goddess’s daily lunchtime salad. Maybe I’d throw a whole chicken in there. “I’d add some spice, or something vinegary. “Normally I’d make it a little more heavy handed,” he said of the tonnato. rooms, these low-key dinner parties have become a highly coveted invite. In a town that runs on velvet ropes and V.I.P. Blanco is a Grammy-nominated songwriter and music producer their shared love of epicurean pleasures yielded intimate backyard gatherings that filled a social void for a certain creative class during the days when Covid restrictions meant restaurants were shuttered and large indoor congregations were frowned upon.
Damuck is a recipe developer and food stylist, and Mr. Damuck, both 34, have executed with regularity for the better part of a year as they’ve prepared dozens of dinner parties for a small, rotating group of friends. She nodded and he grabbed two lemons from the kitchen island, strewn with a Tetris-like maze of plates and platters. “More lemon,” she said after a moment of consideration.
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Blanco walked the blender full of the creamy, pungent Italian dip - a mixture of tuna, mayonnaise, lemon juice and spices - over to Jess Damuck, for her to taste. On a recent Saturday afternoon, Benny Blanco’s kitchen was a whirl of activity: Pink-orange fillets of salmon were being doused with salt, verdant green snap peas were being cut gently on their bias, a humming food processor was being fed handfuls of safety-cone-orange carrots to shred.Īnd there he was, in the middle it all, with his fingers in the tonnato.
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