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Chloe wears the Audrey Shirt, Boy Tank, and Juno Pant.
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What is for breakfast?
I am not one of those people that wakes up and has to eat right away. But I always have a cup of English breakfast tea with one sugar and full fat organic, unpasteurised cows milk (with the cream on top, so good).
I usually eat around 10am, give or take. I mostly crave savory breakfasts over sweet and almost always it is something on toast. Usually an egg with some pickly things, like cornichon or pickled mustard seeds with homemade aioli or salsa verde. Sometimes I do something similar but with flour tortillas, some kind of egg and Zab's hot sauce.
How do the seasons move through your work?
I cook incredibly seasonally, and look forward to every new season as much as I did the last. I am almost always ready for the gorgeous new produce to start filtering into the farmers market here in LA.
I am always cooking with seasonality in mind, because I truly believe that cooking with the seasons allows me to produce my best work, my best dishes, and therefore the best flavors.
I cook very vegetable forward food, with the odd protein here and there. My food is very fresh, seasonal, bright, yet incredibly simple (I think). I let the ingredients do the talking, and that all ties into why cooking with the seasons is truly the best, because the produce is truly at its best!
Meals are about sustenance and nourishment of the body, but can also be about nourishing delight and community. Tell us about supper club.
I have been hosting dinner parties out of my house for as long as I can remember.
When I was at University in Bristol (UK), I shared a house with my now husband and two other housemates (who I miss very much). We would host dinner parties all the time! And I would like to say that all of us were really good cooks. Our house very much had an open door policy and we never really knew who would be turning up to dinner that night. And almost always there was a friend or two joining us. In the summer we would have big garden parties and in the winter we would host huge Christmas dinners at a big long table we had managed to piece together with lots of little tables, before everyone left Bristol to spend time with their families for the holidays. We each took turns cooking and just had the best time!
My parents loved to cook and host too. I have so many fond, early memories of my parents hosting dinner parties for their friends and falling asleep listening to laughter, wishing I could join in.
And now, of course—I host my friends all the time but have most recently been translating my love of hosting and cooking for people into supper clubs out of my home in Los Angeles.
Bringing the community together to laugh, talk and bond over a meal is just about the most wonderful feeling ever. Looking around the table and seeing people belly laughing, connecting and devouring the food I have cooked so thoughtfully for them, there really is no better feeling. The joy it brings means so much to me, in so many ways! Gratitude, happiness, contentment.
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Chloe wears the Billie Dress and Vija Shirt.
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How do you want to feel in your clothes?
I always want to feel pretty—chic yet very comfortable. I want to be able to live, work and breathe in all my clothes, but have an overall feeling of pulled together-ness at all times too.
Even for a coffee run, it’s usually some kind of linen dress, an oversized neutral sweatshirt, neutral sneaker or Birkenstocks and a dad hat from my ever growing collection.
How does that inform your personal style?
I want my clothes to feel lived in pretty quickly and I want to feel like I can go from day to night super easily in whatever I am wearing. Therefore, a lot of my wardrobe consists of lots of linen and cotton, supported by some cozy woolen knits for the cooler months and loose jackets for the evening. I usually both cook and host in linen. It is flowy, cool and comfortable but most importantly it's timeless.
What is essential in the kitchen? On a picnic?
In the kitchen: I have 4 dutch ovens, all in different sizes and use them all regularly.
Picnic essentials are a good baguette, some kind of tinned fish, a few cheeses, and last but certainly not least - a fresh-salty, preferably skin contact natural wine!
What is for dinner?
Roasted Carrots with Labneh, Hot Honey and Pistachio Dukkah
Clean and roast the carrots whole with olive oil and a little salt, on a baking sheet lined with parchment paper or silicone at 375 for approximately 35 - 45 minutes depending on the size of the carrots. They need to be fork tender and slightly charred.
Once cooked, set aside to cool.
To serve - smear a good dollop of labneh or greek yogurt over the bottom of a large plate (large enough for all the carrots). Pile the cooled carrots on top of the labneh and dress with some hot honey and a heavy sprinkling of dukkah.
For the Dukkah
Dukkah is a traditional Egyptian or Middle Eastern blend of ground seeds, nuts, and spices. You can find it in the herb and spice aisle of many grocery stores or specialty markets, but I like to make my own and have it on hand.
1 cup of raw almonds
1/2 cup of raw pistachios
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp ground cumin
2 tbsp fennel seeds
1 tbsp sesame seeds
1 tbsp celery seeds
2 tbsp flaky salt
Begin by lining a baking sheet with parchment or a silicone mat and evenly distribute the almonds, pistachios, coriander seeds, cumin seeds, and fennel seeds. Roast in a 350 degree oven for 10 minutes.
Add all of the roasted seeds and nuts to a blender and pulse until you reach desired consistency. I like my dukkah quite chopped but nowhere near a powder.
Add the blended mixture to a bowl with the rest of the ingredients and stir to combine. Store in an airtight jar for up to 2 months in a cool dry place and sprinkle on everything!
Follow Chloe on IG here. Photos by Arianna Lago.
Shop Chloe's OZMA selects here.
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