As Marc Jacobs's private chef, Lauren Gerrie doesn't have a "typical day." "The schedule is set around one person, their needs and desires, their moods, their health, their life," says Gerrie, who has worked with Jacobs for six years. "The role is forever taking on new shape. I often joke that I am the best grocery shopper and kitchen stocker, but it isn't a joke, it's an art!"
She's the gateway to the food world for her clients, so she's constantly thinking about how she can educate them, while also inspiring and exciting them with new ingredients and products. "I like to create dishes that pop with color, texture, and flavor," she says.
Gerrie, co-founder of the private chef service Big Little Get Together, recently stopped by the Domino Kitchen to create the perfect late summer dish that exemplifies her "adventurous and nostalgic" approach to cooking: a plum salad with herb-infused honey.
"I love stone fruit. Peaches, nectarines, and plums are some of the most incredibly diverse fruits with such intense and explosive eating experiences," says Gerrie. "When stone fruit is at it's prime they are juicy and smooth, but firm and tender, sweet and vanilla-y, but tart and citrus-y."
"In this salad, I wanted to focus on the few plum varieties to show the contrast in colors and flavors," she says. "I added salty plum vinegar to balance the sweeter plums, then the contrast of herbaceous honey to complement the tang of more bitter varietals."
While this was served as a salad, she notes that this mixture would also be so delicious served alongside grilled chicken, fish, or steak, or as a toast: "Simply grill or toast two thick cut slices of quality crusty bread, smear with a dollop of ricotta or yogurt, and top with the plum mixture."
Recipe: Plum Summer Salad
By Lauren Gerrie
Infused Honey Recipe:
1. Slice all Plums to be uniform in size and place in a medium size bowl.
2. Add sesame seeds, hemp seeds, ume plum vinegar, honey, and Thai basil leaves to the bowl of plums and mix together to coat.
3. Divide the plum mixture into two bowls and finish with a drizzle of 2 tsp. of olive oil (in each bowl), serrano chili, shiso, dill, and Maldon salt. Enjoy!
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