11.9.20 – 11.12.20
Roasted tomatillos, poblano peppers,
chiles and garlic stewed masterfully with
roasted chicken, hominy, & spices
*plant-based option: spaghetti squash
Diced avocado, lime wedges,
chopped cilantro, & sliced radishes
Handmade Spiced Tortillas
Melt-in-your mouth fresh butterleaf lettuces tossed with pepitas (pumpkin seeds),
sliced radishes, & crumbled cojita cheese
Tara’s Cilantro-Lime Dressing
Coconut Cream Pie
Tara’s special coconut cream pie topped
with whip cream & toasted coconut
Ladle the pozole into a bowl, apply the toppings
as desired, and drizzle lightly with the dressing;
toss the salad with the dressing; tear the fresh tortillas
to dip in the pozole and enjoy it!
Popularly known as “Tara Teaspoon,” Tara Bench grew up in Utah learning how to cook at her mother’s side. A quick student, she quickly graduated from an Easy Bake Oven to the rest of the kitchen. Developing her own philosophy to live life deliciously, she found herself as an intern in Martha Stewart’s kitchen. Thrust into this legendary workspace of beautifully crafted food, Tara quickly rose through the ranks to become the senior food editor. In that role, she leads a masterful team in crafting recipes and simply pleasurable food for all to enjoy.
Throughout her professional journey, Tara has been the food director at Lady’s Home Journal and appeared on numerous TV programs nationally and in Utah. Wherever she goes, she celebrates everyday mainstream lifestyles and pulls from her travels, entertaining and relationships with masters of good food and eating in what she makes. Tara’s approach to cooking is simple—embrace what she calls the “new pantry,” master a handful of techniques, and then focus on taste and style in the food she serves. Her talents are now featured in her long-awaited and well-regarded first cookbook: Live Life Deliciously.
Curious Table treats you to a highly flavorful dinner centered around two of her favorite recipes in the cookbook: chicken verde pozole and her famous coconut cream pie. Following her instructions step-by-step in our kitchen, we are honored to celebrate Tara’s cookbook at the dinner we serve you tonight.
From our table to yours…
Eat well, be well!