Hi, I'm Amanda, a long-time vegetarian (27 years!). I'm inspired by our connection with food - whether that be smoky roasted eggplant or a slow-cooked Sunday brisket. Yes, I said brisket. The recipes I like working with are designed for seekers of veggie-centric dishes that can easily be combined with a protein, or for anyone looking for how to make a salad the star of a picnic.
My hosting tips are influenced by nights hosting dinner parties, happy hours, book clubs, dance parties, and holiday meals in my cozy San Francisco apartment - cozy meaning 500 sq feet - with my multi-purpose Ikea kitchen cart as the central workspace, chopping block, storage shelf, prep station, and countertop on wheels. Ah, I miss that gal.
The recipes you'll find here focus more on savory than sweet, are spice-driven, full of fresh ingredients, inspired by some recipes of Chefs I admire, and sometimes incorporate doing things the long way because I think the process of food prep is therapeutic. But I’ll help you save time through other tips - I promise! Stay awhile and peruse some recipes and tips you might take home with you. Let me know if you need anything, and make yourself at home - as I never like for the party to end.
The origins of Cafe Nuit (noo-wee) date back to the first occurrence in 2004. 13 guests came to a dinner which was designed as a "restaurant night" in. The inspiration came from wanting to provide a space where friends could gather to enjoy an evening of great food without the limit of reservations, wait times, lack of space (hello SF), and a big bill. At Cafe Nuit (i.e. the family room area of a flat I shared with three roommates which featured borrowed chairs), diners sat at a community table and could order from a 3-course menu. A friend and collaborator acted as the waiter supporting front of house while I covered back of house.
I admit, I was also determined to show how vegetarian food could be tasty and filling, fueled by my often having to answer the question "So do you just eat salads?" One of my favorite comments from a guest at a pop-up Cafe Nuit in Phoenix, AZ was when he admitted to stopping at a gas station before arriving to buy a Slim Jim "just in case". He claimed amusedly at the end of the meal "I didn't even need it!" (thank goodness. No offense, Slim).
Have a question about a recipe or interested in working together?
Let’s chat.