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Cancer Kitchen Boss

Inspiring people into healthier diet and lifestyle choices, crushing cancer like a Boss!

14/12/2023

Get it get! Salmon bentos will be back in production Tuesday, December 19th. DM or text me for details if interested. For pick up in Santa Monica 4-6pm or by appointment. This photo is for reference but menu always changes seasonally.

Tuesday's Menu:
- All organic Red Miso Soup with bunashimeji mushrooms, scallions and tofu
- Organic greens salad with wakame, shredded carrot, wafu dressing
- Broiled salmon with ginger teriyaki
- Grilled organic Japanese veggies
- Homemade Japanese pickles
- one or more seasonal vegetable sides
- Tamaki Gold koshi hikari rice with furikake
- Organic Meyer lemon olive oil cake

28/08/2021

Need Rosh Hashanah dinner? Look no further! My scrumptious menu has many options, including a vegan menu, gluten-free, and it’s all low glycemic, therefore somewhat guilt free. 😉
order via text or DM now, limited and will sell out.

Rosh Hashana Pop Up
September 7, 2021
🍲Matzo Ball Soup
Nana Po***ck’s organic chicken stock recipe from scratch!
(Substitutes: vegan “chikn” soup, gluten-free matzo ball)
🍠Roasted Organic Farmers Market Seasonal Vegetables
cauliflower, parsnips, fennel, sweet potato, brussels sprouts, garlic, rosemary, butter, olive oil. (Vegans omit butter)
🥬Mineral Broth-Braised Organic Kale with Pomegranate Molasses
(Substitute: omit pom molasses for sugar-free version) Vegan
Choose one Entrée:
🥩Wagyu Brisket Corned Beef (limited) or Traditional Brisket
Slow braised with carrots and potatoes
OR
🍗Saffron-roasted Organic Chicken
Hazelnuts and honey; specify light or dark meat
(Substitute: omit honey for sugar-free version)
OR
🍄Wild Mushroom Risotto with Roasted Portabellas
With mushroom mineral broth. (Vegans omit butter)
Dessert
🥮Raw Vegan Cheesecake with Mango Pecan Crust and Fresh Figs or Passion Fruit Jelly (depending on market availability) Low glycemic!

$55 per person
Supersize the Entree--$18

Pre-order by Saturday, September 4, 12:00 noon to: mysublimecuisine@gmail.com

For pick up in Santa Monica Tuesday 4pm – 6pm by appointment. Food will be cold and ready for re-heating with heating instructions. Payment accepted in.cash, or pre-pay Venmo (-pollock-3)

IG
mysublimecuisine.com

to
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sublime cuisine
Mysublimecuisine.com
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14/12/2020

Bento box Wednesday is back! Taking pre-orders now for this delicious organic Bento box of home-style Japanese food, just like your Japanese grandma used to make(!) with a choice of main dish. (Shown here is a sample with some of the dishes):
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Japanese Ofukuro no Aji (home-style) Bento Pop Up
Wednesday, 12/16/2020

🍱 Organic White Miso Soup (Kabu no Miso Shiru)
Purple and White Organic Daikon, Daikon Greens

🍱Organic Kabocha Salada
Roasted Japanese pumpkin salad with red onions, celery and wasabi mayo

🍱Organic Grilled King Trumpet Mushrooms
Ponzu marinated

🍱Takikomi Gohan (Mixed Rice)
Savory seasoned koshi hikari rice cooked with shiitake, carrot, konnyaku, hijiki

🍱Stir Fried Sesame Lotus Root

🍱Homemade Nukazuke (Rice Bran) and Shiozuke (salt) Pickles

🍱Main: Broiled Shio Koji Chicken or Sweet Chili Shrimp

(choose 1)
Boneless skinless organic chicken marinated in fermented rice malt
OR
Medium-sized shrimp sautéed in sweet chili garlic sauce

🍱Matcha-dusted Dark Chocolate and Candied Ginger Truffle
--
$40 per box / Leslie Po***ck, Sublime Cuisine
Weeekly menus: IG / Sublime Cuisine.

Pre-order by Monday 12PM via DM on IG or Email mysublimecuisine@gmail.com

For curbside pick up in Santa Monica Wednesday 4pm – 6pm. Food will be cold; bento served chilled or at room temperature, soup is ready for re-heating

Payment accepted in cash, Venmo (-pollock-3)

Photo by

03/11/2020

Yesterday on my walk...

26/09/2020

Now that I am in fairly good health, cancer free and regaining my strength, I want to focus my energies on pivoting my private chef and catering business into a meal prep and private meal prep service. My hope is to Cook for people who are in treatment for cancer or recovering from cancer treatment, so I can share what I learned during my own cancer journey.

I let my business go dormant for about a year while I was in treatment for cancer, shortly followed by the pandemic lock down. to revive the business, I’m almost starting from zero again but I know I have a lot to offer and I’m passionate about what I do. I will be visiting this time but will not be as active. I can always be reached by email at: mySublimeCuisine@gmail.com

I just want to express my intense gratitude to everyone who followed me here and gave me hope and encouragement. I love you all! I also will not be blogging regularly under cancer kitchen boss.com or posting to the FB account of the same name. I will be more active once again on FB as Sublime Cuisine. I’m in the process of a website update and rebranding, and all the things! It might not be the best idea to restart a business during a global pandemic and impending economic crash, but then again, I am someone who did not start a career as a chef until her 50s, which come to think of it is kind of insane! But that kind of insanity is a good thing and it works for me. 👌

-Leslie Po***ck aka Cancer Kitchen Boss.

23/09/2020

This plum cardamom pistachio and crumble is today’s dessert. It’s pretty amazing!
—

@ Santa Monica, California

06/09/2020

I just want to highlight this dish from the Bento Place showed yesterday. This is a vegan “scallop” made from King oyster mushrooms. I borrowed the idea from chef Angelica in Taiwan and executed them differently but I was really impressed with the results.

🥕🌶🍅🥬🥑🌽

05/09/2020

I am working on a business model for a weekly family meal service, starting with A variety of Japanese bento boxes. It's been fun to do recipe development and menu planning.

🍱 🍱 🍱 🍱
@ Santa Monica, California

02/09/2020

My version of The Korean comfort food dish Japchae (Glass noodle stirfry) starts with stirfried sweet potato noodles but then is a loaded up with raw summer veggies: tomatoes, yellow squash, red bell pepper, carrot, spring onion, cilantro, garlic, tossed with a sesame oil dressing and topped with toasted sesame seeds and nori seaweed flakes. So refreshing after a long walk on a warm day and it’s full of high vibrational cancer fighting nutrients.

☀️ ☀️ ☀️ ☀️

29/08/2020

More glamping grub! Wild Alaskan King Salmon hot smoked at home, on homemade hard wheat sourdough toast with avocado. My fancy take on avocado toast. I don’t eat seafood often (or have gluten) so this was a well deserved treat. Wild salmon is rich in omega-3 fatty acids, protein, selenium, B vitamins and potassium plus has antioxidant qualities. So nourishing, and it tastes great cold or hot so it’s an easy yes when I’m planning my glamping menu.

🐠 🐟 🥑 🥑 🥑 🍞

28/08/2020

F*ck cancer and F*ck yeah for California’s natural beauty!

12/08/2020

Shroomtastic lunch for me! Shirataki (miracle) angel hair noodles sautéed in homemade mushroom kombu broth with sautéed crimini mushrooms, toasted pinenuts and vegan Parm. Mushrooms have such wonderful medicinal qualities and are a tasty way to add umami and depth to vegan dishes.

🍄 🍄 🍄 🍄

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