For the Sophisticated Palate

Danielle's mini, Niko and friend hit the beach on a camping trip earlier this year.

We caught up with Danielle Steckler, who started the catering company, Paper Palate, over a decade ago. From small to large events (some with over 500 guests!) she found time to sit down and chat about cooking indoors or around a campfire. Sharing her kitchen with friends - laughing, getting their hands dirty and being together "are the best times we have" said Danielle. "Life is just too fast these days so slowing down to cook a meal together is precious."

pP: Hi Danielle! Can you tell us a little bit about Paper Palate and how it all started?

D:  I started paper palate 12 years ago this July. I had been working in restaurants and running the food end of a friend’s catering company when I realized I should be doing it for myself. I was also traveling a lot at the time so working for myself seemed like the perfect way to make my own hours and make a better living so I could afford all my adventures. Paper palate is a small, very personalized catering company. Small, not in the size of events we do, some up to 500 guests, but small in that I am hands on from the initial conversations with the client to create their perfect menu to cooking the food and being there onsite at the event to make sure it all comes together just as the client dreamed. 

pP: We love that and how do you keep cuisine kid-friendly but still cool and nutritious? 

D:  I grew up in house where I was expected to be more like an adult than a kid. I think it came from being the last of six and very much a late in life baby so my parents were well seasoned in parenting by then. They knew they could expect a lot and that would push me to have a greater sense of responsibility in everything from bedtime routines to food.  My parents loved to cook so that was a huge influence on me. There was never “kid”food" and we all ate at the dinner table together even if it meant eating at 9pm. So, when I had my daughter, Niko, I raised her the same. she may not be expected to eat everything we eat but she must try it. I find having her cook with me is always a sure fire way to get her to eat it. She’s very proud of her momma and what I do and she feels that same pride when she cooks. Making food cool in the way you talk about it and experience it makes all the difference. 

pP: Seems Niko has acquired a bit of sophisticated palate. What are a few go-to meals you easily whip up in the kitchen for her? 

D: Right now niko’s two favorite meals are sashimi and oysters, so i’m not doing that every night at home! For something quick I always make a batch of pesto and freeze it in individual servings for three. Boil some brown rice or quinoa pasta for the extra fiber, plus a big salad and we’re set. Niko loves balsamic vinegar, so I let her take over the duty of making the salad and dressing. It's usually a pretty basic salad of some kind of green, shaved carrots and cucumbers. I’m lucky if the salad makes it to the table! Kids seem to love salmon so we do a lot of slow roasted salmon or salmon croquettes - and always a green vegetable or a yam; Niko loves yams. Another winner in my house is salt cured roasted chicken. I rub down a cleaned and raw chicken with a mix of sea salt, dried herbs and pepper, leave it uncovered in my fridge for two to three days then roast it at 400 for 40 minutes or till the thigh juices run clear. its takes a little planning ahead but its the juiciest chicken with yummy crispy skin. I have to keep an eye on Niko cause she will eat all the crispy skin off the chicken. 

pP: So when style meets chef-life, what are you you usually rocking? So many cool aprons, do you find yourself buying them? #apronobsessed

D: I do mostly catering in peoples homes. I make all my staff wear white tops and black pants so I usually wear the same. I can’t do long sleeves, I get too hot in the kitchen. For shoes, I’m all about the nike roshe these days. They are light, airy and easy to  throw in the wash. I have three aprons that I rotate. One that a friend, Rachel Craven, made for me, a black and white stripe apron and at home I mostly wear a fog linen apron with blue and white stripes. The weight of the material is perfect after years and years of washing. I always wear an apron, its like my security blanket.

pP: So you went camping recently, is this a usual excursion for you and the fam?

D: I didn’t grow up camping so when I had Niko, I made a huge effort to start that tradition with my family. Getting outdoors and away from technology is the only way I find I can truly relax and enjoy each other’s company. Being a working mom means there are a lot of nights and weekends that I don’t get to be with Niko. So, when I have a weekend off we try to get out of town as much as possible. I love cooking over the fire, exploring, doing crafts and ending each day sitting around the camp fire with mezcal or scotch. I guess I love smoky flavors! 

pP: Any easy DIY tips for spring/summer kid-friendly parties?

D: Since I never get to hire anyone for our parties at home, the best advice is do as much ahead of time, cooking, decorating, etc. I got that tip from reading Martha Stewart Entertaining in junior high! Out source as much as you can. Got a favorite taco stand? order meat, rice and beans from them and then make your own salsa and guacamole to add a homemade feel to it. I love to make popsicles for niko and her friends. Especially during the summer when theres so much delicious fruit and I go nuts at the farmers market buying too much of it. Just before it goes bad and the natural sugars are at their peak I blend them up with some water or coconut milk and freeze. These are the best and you can fill them halfway to make smaller portions for the kids. Niko loves making these with me. Some of our favorite flavors are pineapple and coconut cream, watermelon and basil and strawberry just on its own or with coconut. For the mom’s (!!) I put tequila in them and it's a hit! This is the brand of popsicle mold i use available on amazon!