Malibu Farm

MUSIC I'm Jan Aikuna. We have two dishes from Malibu Farm. We have the avocado guarache and the impossible pasta. In Malibu, we are very, very curious about our guests, And it's very sad for us to see one of the guests that they don't have nothing on the menu to choose. So we're building our menu to make everyone enjoy, either the grandma or the teenager or any or celiac or whatever. So were thinking about creating something that a vegan person can eat and enjoy with the entire family, when their dad has a steak or when their mom has a dish or has a fish. So we created this one from the Horta Pan Palmini Pasta with impossible meatballs. It'so this one, the impasta. First, I blanched the meatballs, the impossible meatballs here. It's made from soy. And we just put And we just blanch it real quick and we put it in the oven to give it So while we're waiting for the meatball, we sauteed the snap peas and the asparagus. And we blanched the Palmini, the hearts of palm. So yeah, we just blanched the hearts of palm real quick to give it And after that, we just put it in the stepan. We just toss it all around. And after that, we just put some vegan smoked gouda. Smoked gouda, toss it all around and we put some pomodoro sauce on it. And we just, after that, we just plate it and finish it with a vegan parmesan and meatball on top. What I Especially with the meatball, when you taste it, it doesn't feel It still feels And with the Palmini, it still has the textures of I really How you can make a noodle from the Hortobon with the same texture as spaghetti. It'so it's more add greens to your body. So this dish is So this is So first we grill the warache. So our warache here is We grill it until it'so warache is So that's why it's called warache. So on our warache, we're using And then after that, we spread our homemade jalapeno ricotta. What's on the jalapeno ricotta is two types of pepper, serrano and jalapeno. And we put some creme fraiche, ricotta, lemon, just whip it. And yeah, that's it. Warache is how we, as a Spanish, we call it slipper in our language. But it's a shape of the bread. So we call it warache for that, but it's a house here. You have a house-made bread, fresh, how do you say? Make it every single morning from holly and api flower. This dish specifically was created when we opened in the Miami location as a pizza. We have avocado pizza in Miami, where we try to bring that idea here to California, introduced here. We don't have a stone oven in our kitchen, we will, but right now we don't. So this is why we try to create something on the bread with avocado. Avocado is very healthy, really good for the body with a lot of vitamins, fresh oil and natural oils. So we're going to introduce that to our customers, and this is why we create this dish. With different flavors, you can have spicy, you can have the fresh from the avocado and the creamy, and you can have the sweetness from the honey and the oil. We are in Malibu Farm in California, completely to the other side of where I'm from. I am from Cuba. I grow in the farm. This is natural in myself. So when I find a Helena Henderson, who is the chef owner of all these beautiful things, I feed myself very easy, comfortable with the brand, and this is why I am here.