The Kitchen Door

Breakfast anyone?

It's party time. Who's hungry??!

Another beautiful dinner event for beautiful people. #southpacific #misoglaze #americanwagyu ... #yuzutart #eatrealfood #centralcoastliving See more

When clients not only return for more service, but also know others who have enjoyed caterings we have done, we truly feel we have arrived. #passionpath #trulyblessed #eatrealfood

Five new 5-Star reviews in the house! #eatrealfood

We sure do love our clients and they love us right back! #eatrealfood #centralcoastliving #sweetlife ... #passionpath See more

Chorizo Shrimp with Roasted Sweet Pepper, Citrus Arugula Salad #eatrealfood #centralcoastliving

Creme Brulee with Fresh Berries #sweetlife #centralcoastliving #eatrealfood

Frenched Tomahawk Veal Chops, Creamy Saffron and Goat Cheese Polenta, Pan Charred Endive. #eatrealfood #centralcoastliving

Drop n Set delivery 5-Star dining! You can have a formal dining experience that is safe and complies with guidelines in the privacy of your home. Ask us how! A 5 star review of The Kitchen Door by Mel O.: http://yelp.com/biz/the-kitchen-door-oxnard

When I have not even pulled into my drive at home and tonight's client has already left a 5-Star review!

Tonight's workplace activities... Tomorrow? Food...serious food!

Want French Provincial? ... You got it BABY! #eatrealfood #slowfood #farmtotable... #centralcoastliving See more

"Mise en Place" is French culinary for advance prep. It is the cornerstone of great cooking. We can show you how. Pictured here is Mise en Place for Navy Bean Soup #eatrealfood... #slowfood See more

Three more 5-Star reviews in the house! We love food! We love people! We love the Central Coast! #eatrealfood #farmtotable... #slowfood #centralcoastliving See more

We are taking over the Central Coast, one crazy plate of food at a time!

Beignet with three berry compote

Etouffee in the pot and steaming hot!

Carrot Spice Cake, Organic Walnuts, Mascarpone Buttercream

1. Create a crater mound of 2 cups of flour (preferably semolina) sifted with a pinch of sea salt and add 4 eggs to the crater. Work eggs into the flour with a fork until a dough forms. Turn out onto a smooth floured surface and knead until elastic. Allow to rest at least 1/2 hour. 2. Cut pasta into four portions roll into balls and flatten slightly. On the pasta crank, set depth to 7 (thickest setting) run dough through, fold over into 3 and run through again repeating unt...il dough is smooth. Let rest 30 minutes. 3. Drop the gauge to 5 and run through twice. Then to gauge 3 run through twice. Cut into 10-12 in pieces and let rest 30 min. 4. Select pasta pattern. Run dough through gently leading with the back of your hand. Set to dry at least one hour. Fresh pasta cooks in 3-5 minutes and tastes AMAZING! Side note...never rinse your pasta.

Another beautiful dinner on the coast!

It's Dinner Time!

It's Sockeye Season!