Boxes, Burgers & Big Shifts
A house I’ll miss, a favorite burger, and the food that carried me through a messy, meaningful week.
💌 Welcome to Nicole's Global Palate
This week? Whew. Let’s just say: growth and change are not for the faint of heart. Patterns are sticky. Energy is chaotic. And my house? It's about to be all boxes and bubble wrap—again. This one feels even more painful and chaotic because besides not being sure where we will land, we truly LOVE this place. Gratitude is ever-present, knowing we made so many incredible family memories here. Our beautiful glass-enclosed sun room gifted me the ability and space to nourish my love for painting and writing in a bright, happy room that I will miss deeply.
As I start to pack up my family’s life (something I’ve done almost every year since childhood), I’m reminded that sometimes life hands us a plate of food we’re just not in the mood for. But if I want to eat this week, this is what I’ve got.
Growing up, we moved constantly. Sometimes across oceans—New York to London, San Francisco to Hawaii. Sometimes just a few blocks over. Every new place came with its flavor: new friends, new furniture, new me. It was exciting and exhausting, and while I loved reinventing my room (always the best part), I carried a lot of invisible suitcases too.
Lately, I’ve been scrolling astrology charts and lunar alignments like they’re comfort food. Something is soothing about knowing the planets are doing their thing regardless of my chaos. I’m leaning into that balance, even if it doesn’t always feel like mine.
With a freshman and a junior in high school, my five-year plan is now full of college tours, big questions, and the ache of a future that’s rushing in whether I’m ready or not. Sometimes, between moving chaos, friendship strains, and Mom duties, just being okay is a full-time job—and that’s okay, too.
🍽️ Where I Ate: Shiso + A Side of Social Reflection
Let’s talk about Shiso. Chef Raheem is serving the best food I’ve had from him—yes, even better than KYU or Drinking Pig BBQ. The crudos were vibrant. The desserts? Unreal. Caribbean roots met polished technique, and it was all love.
Even in a great dining room, the vibe can get... interesting. It’s not always easy to leave your baggage at the door, especially when you’ve had a long week and your brain is still halfway in your inbox. But the food? It was a total reset. Crudos so fresh they made you pause. Desserts that made you forget the group chat drama.
Here’s what I’m learning over and over: the meal sets the mood. Good food softens the edges, opens people up, brings laughter where there was tension. So show up on time, say yes to seconds, and let the plate in front of you help shift the energy in the room. It’s not about perfection—it’s about presence.
🍔 From My Kitchen: The Chicken Burger That Follows Me Everywhere
Nicole’s Woodfield Chicken Burgers
A tried-and-true favorite I’ve made in every kitchen I’ve worked in—and it never misses.
Ingredients:
1 lb ground chicken breast
2 cups panko or almond flour
2 tbsp chopped fresh thyme
1 carrot, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
1/4 cup olive oil (for sautéing the veg)
1 egg
1 tbsp salt
1 tsp black pepper
Salt and pepper to taste
Instructions:
In a skillet, heat olive oil and sauté the carrot, onion, and celery until soft and fragrant. Let cool.
In a bowl, mix ground chicken, cooled vegetables, panko/almond flour, thyme, egg, and seasoning until just combined.
Form into patties.
Cook on a lightly oiled pan or grill over medium heat until fully cooked and golden brown—about 4–5 minutes per side.
To Serve:
On a brioche bun with lettuce, tomato, onion, and either American or Swiss cheese
Sauce it up with ketchup, Kewpie mayo, and a little sriracha for heat
Chef Tip: These freeze beautifully and reheat in a toaster oven or air fryer like a dream.
Also on rotation? Broccoli done two ways: Italian-style with garlic, olive oil, pepperoncino, and parm.
Nicole’s Quick Chinese Broccoli
Bright, crunchy, and deeply satisfying—this comes together in minutes and never fails.
Ingredients:
1 bunch Chinese broccoli (Gai Lan), trimmed
1 tbsp sesame oil
1 tbsp neutral oil (like avocado or grapeseed)
2 cloves garlic, thinly sliced
1 tsp grated fresh ginger
1–2 tbsp soy sauce
Optional: a splash of rice vinegar or a sprinkle of sesame seeds
Instructions:
Bring a pot of salted water to a boil. Blanch Chinese broccoli for 1–2 minutes until just tender but still vibrant. Drain and set aside.
In a large skillet or wok, heat sesame and neutral oil over medium-high heat. Add garlic and ginger, and cook until fragrant (30 seconds to 1 minute).
Add blanched Chinese broccoli and toss to coat. Drizzle with soy sauce and sauté for another 1–2 minutes.
Finish with a splash of vinegar or sesame seeds if you like. Serve warm.
This week, I pulled out an old favorite: the chicken burger recipe from Woodfield Country Club in Boca (don’t ask how I got it—just know I’ve been making it for nearly 20 years). It’s juicy, flavorful, healthy, and it freezes like a dream. You’ll see it at every restaurant I’ve ever touched. Because some classics don’t quit.
Also on rotation? Broccoli done two ways: Italian-style with garlic, olive oil, pepperoncino, and parm. Or the OG Chinese Broccoli: sesame oil, garlic, soy, and a whisper of ginger.
🧘♀️ Chef-Mom Wellness Corner
This week’s grounding moment? A spontaneous café crawl with my daughter, Gabriella. After dropping Adrian off with friends, we followed our cravings from Caracas Bakery in MiMo (for Venezuelan pastries and iced tea) to Tinta y Café in the north. Tinta brings me back, pulling up to the ventanita with a stroller and a sleepy newborn, ordering the best croqueta in town. I was the Foursquare mayor back then. Remember Foursquare? Yeah, I was that mom.
We had cortaditos, a ham croquette, and the gazpacho because it’s the best in town. Emotionally, I’ve been swirling—pre-move stress, summer plans in flux, and social noise in the air. My antidote? Brown noise playlists, wind and storm sounds, and even a little Buddhist chanting brought to me by a person who can feel my pain. I’ll try anything to clear the low vibes. This season is all about transitions. I’m riding the waves.
Reminder to my fellow chef-moms: If it takes all your energy just to be okay, that’s enough. Don’t forget to breathe.
✈️ Travel & Ingredient Spotlight: NYC Bound
I’m heading to NYC for the Fancy Food Show later this month—my favorite event of the year. There’s something magical about tasting a century-old balsamic next to a futuristic tomato chip. The old and new sit side by side. It’s delicious and inspiring.
While I’m there, I’ll be checking out Berdie’s Bakery, revisiting Overstory, and hitting a few more college tours with Gabriella. Big city, big plans.
🛍️ From the Market: Apricots & Asian Greens
Can we talk apricots? The basket at Publix hit different this week—sweet, tangy, just the right amount of give. Meanwhile, Whole Foods? Meh.
Also living for my visit to China Pavilion Market, where I loaded up on greens, mushrooms, sauces, and some Chinese eggplant that’s already starring in a weeknight stir-fry. Don’t sleep on your local Asian market. It’s a goldmine.
Bonus rec: PB2 powdered peanut butter. My kids are putting it in smoothies, oats, yogurt—and I’m about to dip chocolate-covered dates in it.
📣 Coming Soon…
NYC press meetings, Fancy Food content, and a few exciting new collaborations in the works (Italy, I see you). Stay tuned for updates from For Good Sauce, new recipes in the works, and a very fun summer dinner series brewing.
🌿 Now Booking: Summer 2025 Private Chef Experiences in the Northeast
From Upstate New York and the Hamptons to the Berkshires and beyond—I’m offering a limited number of private chef dinners, events, and retreats this summer. Whether you’re planning a weekend gathering, a family celebration, or something more intimate, I’ll bring thoughtful, ingredient-driven cooking and warm hospitality to your table.
📩 Email me at chefnicolevotano@gmail.com or visit my website chefnicolevotano.com to reserve your date.
🧠 Industry Bite: The 20% Tip Isn’t a Free Pass
I had dinner at Le Grand Boucherie in Miami Beach this week. The bar? Perfection. Welcoming, warm, and on-point. But once seated in the garden, things unraveled. Forgettable food. Spotty service. Still—20% auto gratuity.
I tip. Always. But service and food must rise to the occasion. You can’t coast on ambiance and a polished logo. Hospitality is a promise. We all deserve it.
🎁 Until Next Week…
Wishing you apricots that surprise you with how sweet they are, cafés that serve clarity with your cortado, and a patch of peace amidst the chaos—even if it’s just the sound bowl between the boxes.
With love and lemon zest, Nicole
Food & Travel Writer | Chef | Hospitality Entrepreneur
chefnicolevotano.com | @thechefnicole
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