In May of 2009 Tara and I zipped up a pasta machine into a backpack and ventured out to set-up shop in the off hours of various commerical kitchens around town... basically wherever would have us. Whether it be the result of delirium or just a quirky culinary vision, the Lasagna CupcakeTM was born bringing comfort food into the palm of your hand. As caterings followed and work became busier, we hired friends and called ourselves Heirloom LA.
Classically trained by Gino Angelini, Matt was eventually sent off to Italy to intern at a three star restaurant in Civitella del Lago outside of Orvieto. Centrally based on a small farm and completely self-contained, it is here where he learned the value of "farm to plate” in which all the pigs and chickens and rabbits ate vegetable scraps from the kitchen and then were left free to roam the property where they were eventually butchered and fabricated making use of the entire animal. Matt carries on this tradition for us at Heirloom-LA as he painstakingly seeks out small farms that respectfully and humanely raise their livestock so that you can taste the quality that is not offered in commercial meats raised and processed to maximize profit rather than flavor and integrity.
Conversely Tara was a strict vegetarian for ten years. She continues to explore creative protein alternatives that do not include processed substitutions but focus rather on whole grains, nuts, and legumes which she incorporates into desserts when requested. Initally trained by Suzanne Griswold of Spago, Tara went on to work with Elizabeth Belkind of Cake Monkey Bakery where she learned how to perfect classic recipes so that we can offer a beautiful finish to your meal.
It is our mission to leave behind the smallest ecological footprint and to be proud of what we serve. We taste everything that goes out to ensure our high standards have been met. We cook with love and we cook with conscience.
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