John Pitblado

John Pitblado

He was the kid who ran home from school to whip up his own after school snack, to make tomato soup from scratch or homebaked bread for his grilled cheese. Summers? In the garden growing salad and tomatoes in the rich black loam of his native Minnesota. After heading to college and on to building his own family his interest in the foods of the home developed as he was surrounded by great family cooks from the Caribbean, American SouthWest, Mexico, and the America South.

With a deep love of the foods of America, he enjoys culinary trips to the Southwest and South to learn about the culinary traditions in our own country. After more than a decade in the corporate world, Chef John returned to his great passion of food finding a position with a well known Culver City Restaurant Supply House, the perfect venue to develop and share his love of food. By repurposing an underused showcase kitchen he invited local chefs, cookbook authors and culinary instructors to use the space to share and teach. The idea was a hit giving Chef John the opportunity to hone his skills with chefs including Roy Choi (Kogi BBQ, A-Frame), Jason Neroni (Superba Snack Bar), Ray Garcia (Fig), Josiah Citrin (Melisse), the founders of Tacos Puntas Cabras, Farmer Alex Weiser of Weiser Family Farms, and cookbook authors Jacquay Pfieiffer (the Kings of Pastry) and Martha Rose Shulman (The Art of Vegetarian Cooking and NY Times Health Editor), Kevin West of Saving the Seasons and the Grand Dame of Southern Cooking Nathalie DuPree.

Recipes

Spiced Labneh

Labneh is our favorite child in the dairy family. Part yogurt, part cheese (due to its thicker-than-sour-cream consistency), this cultured dairy product has everything we're looking for in a dip,...

Kefte (Lamb Meatballs)

The centerpiece of any meze platter is a heap of these tender, super-flavorful meatballs. Lamb might be a conflicting purchase for some, so when buying it, be sure to source...

Lebanese Tabbouleh

The differences in tabbouleh recipes and ingredients vary as widely as our many different versions of cobbler here in the U.S. My mother makes her tabbouleh with couscous, a pasta-like...

Articles & Tips

Meze: Middle Eastern Small Plates

Before we dive into our list of favorite meze spots about town, we thought you would enjoy a collection of recipes that Chef John created. The centerpiece of this meze table is the Kefte, or lamb meatballs, which are simple to assemble ahead of time and cook off just before your guests knock on the door (or uninvited folks curious about the wondrous aromas wafting about) and accompanying spiced labneh for dipping…read more

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Take a Class with John

THE WHOLE THANKSGIVING MEAL

November 17 - Saturday at 3:00pm