My new favorite place to visit in Los Angeles
is Palisades Village. It’s a small upscale shopping center created with the charm
and quaintness I love so much!
The Serena & Lily Pacific
Palisades shop is located here, as I shared a few weeks ago, and it’s also the
location to one amazing restaurant called The Draycott.
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| The Draycott |
Marissa and her husband Matt were known
in London for owning a few fabulous restaurants and eateries, so fast forward
to 2018, and they open The Draycott in Palisades Village. YES!!
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| The Draycott |
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| Marissa Hermer at The Draycott |
The Draycott has the most fabulous
London vibe and the food is absolutely amazing! It’s got a little bit of an
elegant clubhouse feel and dining on that patio is everything!
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| Me at The Draycott before Easter |
I just want to stay at Palisades
Village forever! It’s so darn cute here! And just look at the adorable Easter bunny photo gazebo they had set up in the garden.
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| Matt & Marissa Hermer at The Draycott |
As a special treat, I’m including The
Draycott’s recipe for Butternut Squash Soup. You may think of this as more of a
fall recipe, but believe me, this is a super yummy recipe for spring, as well.
The Draycott’s Butternut Squash
Soup
(Serves 4)
• 1 butternut
squash, halved lengthwise and seeded (3½ lbs.)
• 5 Tbsp. Olive
Oil, divided
• ½ cup chopped
yellow onion (1onion)
• ½ cup chopped
carrots (2 carrots)
• ½ cup chopped
celery
• 4 medium
garlic cloves, finely chopped
• 4 cups
vegetable stock
• ½ Tbsp.
kosher salt
• ½ teaspoon
pepper
• 1 parsnip or
sunchoke, thinly sliced
• ¼ cup
parsley, minced
• 2 tablespoons
pomegranate seeds (arils)
1. Preheat oven
to 350 degrees F
2. Place squash
halves, cut side up, on a rimmed baking sheet lined with parchment paper, and
drizzle with 2 tablespoons of olive oil. Bake until fork-tender. (About 1-1½
hours.)
3. Scoop flesh
from squash and transfer to a bowl. Discard shell.
4. While squash
roasts, heat 1 tablespoon of oil to large stockpot and add onion, carrots,
celery and garlic. Cook and stir for about 5 minutes, until vegetables soften.
5. Stir in
baked squash and vegetable stock.
6. Bring to a
boil; reduce heat and simmer for 30 minutes.
7. Transfer
mixture to a blender. Secure lid, and remove center piece to allow steam to
escape. Place a clean towel over opening. Process until smooth. Stir in salt
and pepper.
8. Heat 2 tablespoons
of olive oil in a skillet over medium-high heat. Add the parsnip slices; cook,
stirring often, until edges are browned and crispy, 1-2 minutes. Drain on paper
towels.
10. Divide soup
among 4 bowls. Top with parsnips, parsley, pomegranate arils, and a drizzle of
oil.
I can’t wait for my next visit to The Draycott!
ciao! fabiana
And check out Marissa's fabulous cook book...

Disclaimer: I have no affiliation to The Draycott.
This blog is just my way of sharing some of my favorite things.
I do occasionally include affiliated links for your convenience.