These Nourishing Recipes Are Destined for Your Next Spring Gathering

Rip & Tan: You’ve credited your grandmother as the primary source of your passion for food. How has she influenced the food you’re cooking now? What are some of the best lessons you’ve learned in her kitchen?

Chloë Crampton: I definitely got my passion for feeding people from my Nonna. Her whole day centered around food. She would wake up in the morning and start prepping dinner for that night. And the aromas of delicious, comforting foods made from scratch, using fresh ingredients were intoxicating. 

One of the best lessons I have learned from her is that cooking is not just about nourishing your body but also feeding your soul. The time that goes into making a meal for loved ones is a way of showing them how much you care. It’s a way of creating memories and bringing people together. 

As a child, I spent hours with her in her kitchen and learned how to make the most decadent, slow-cooked bolognese, dreamy fresh pasta and delectable baked goods. I’m still trying to emulate her and re-capture the incredible flavors she created and build upon recipes she downloaded on to me. The lessons and traditions I learned in her kitchen were invaluable and will stay with me forever.

Rip & Tan: What can you tell us about your experience with food as a source of healing? What are some ways we can better harness this potential in our everyday lives?

Chloë Crampton: Being diagnosed with Triple Negative breast cancer at 32 was a huge shock considering I had no family history or genetic disposition. But I since found out genetics only accounts for about 5-10% of breast cancers in women. 

I always ate organic produce and was mindful of what I put into my body, especially being a chef with access to so much incredible produce in California and having guided so many clients with their own dietary restrictions. But once I was diagnosed, I implemented important changes that could help me through my treatment. Like adding things that were high in antioxidants, incorporating more plant-based meals, and mixing in anti-inflammatory foods that boosted and supported my immune system. I harnessed every tool in my toolbox and geared up for the fight of my life. 

Our cells are rejuvenated by what we put into our bodies and that becomes a part of us. So it only makes sense to feed your body with the cleanest possible foods. Checking the labels on a product that appears healthy from the front is so important. Often there are hidden gums and oils that are inflammatory for our bodies. And so many diseases stem from inflammation, not just cancer. So I would encourage everyone to be proactive in reading labels and avoiding those things that are detrimental to their health.

Rip & Tan: You were so open and generous with your community through the documentation of your fight against breast cancer—are there any specific moments or recipes that stand out to you as emblematic of this time or most meaningful to you?

Chloë Crampton: I wanted to document my journey through cancer treatment simply to bring awareness that it can happen to someone my age, and the importance of self checks and exams. First screenings aren’t even recommended until you are 40, yet here I was in my early 30s. I felt as though if one positive thing could come out of my going through it all, it would be helping others also navigate this traumatic time in their lives.  

During that time, I came up with some of my best healthy sweet treat recipes like my almond butter stuffed dates dipped in vegan chocolate, my date cashew cacao balls, and strawberry coconut mound bars—all made with natural sugars and organic ingredients to curb my sugar cravings.

A moment that stood out to me was ringing that radiation bell to signify the end of all my treatment and being able to start to piece myself back together. My body was exhausted, but the relief I felt was unbelievable and I had a big dinner party with friends and a boobie cake to celebrate.

Rip & Tan: Whether it’s a small gathering or larger occasion, what’s your general ethos on entertaining? 

Chloë Crampton: My worst fear is not having enough food. So I tend to overfeed but I would rather not send people home hungry. I think a grazing board of charcuterie and cheeses is always a good way to start any gathering. I also love an assortment of homemade dips and crudités for those who avoid dairy or are vegan and gluten-free.

I tend to do a meat option like my chimichurri steak, a fish, and a pasta for my dinner parties with a veggie and a light mixed greens salad. Give options but keep it simple and focus on flavorful family-style food that you know is going satisfy everyone’s tastebuds.

Rip & Tan: How does being from England inform your approach in the kitchen?

Chloë Crampton: London is such a diverse and multicultural city, full of so many different cuisines from all over the world. It definitely influenced me now in my approach to cooking as being a private chef requires you to be able to make any type of cuisine your client’s heart desires at any moment.

Growing up in the countryside just outside London gave me the best of both worlds, as I had easy access to the city, but also so many lovely farm shops and markets where ingredients were so fresh, ethically sourced, and responsibly raised so that sensibility was instilled in me from a young age. 

I truly love British cuisine and think it wrongly gets a bad reputation. I default to it often, especially for some of my British celebrity clients. Nothing beats a comforting Sunday Roast dinner.

Rip & Tan: What are your go-to pantry essentials?

Chloë Crampton: My go-to pantry essentials are; my favorite, Maldon Sea Salt; Maille dijon mustard; a really good quality organic extra virgin olive oil, and Worcestershire Sauce, (it’s my secret ingredient in everything – shh). Oh— and I always make sure to have plenty of lemons. I am lemon obsessed.

Rip & Tan: Tell us about the dishes you made. What makes them both perfect for seamless (and healthy) spring entertaining?

Chloë Crampton: I adore citrus season and love a really good quality sustainable fish. The flavors are so bright and vibrant. This citrus salmon dish is healthy, yet satisfying and so pretty on a platter for guests. It also looks impressive but actually comes together very quickly, and spends most of the time just cooking away in the oven alone, so you have more time to enjoy with your guests.

The roasted smashed salt and vinegar potatoes are a homage to England using our go-to malt vinegar. They are also easy to boil ahead, smash and keep in the fridge until you are ready to roast them up when your guests arrive as they cook quickly. The herby whipped feta yogurt dip I dreamt up just from wanting to use some ingredients from my fridge with some of the herbs from my garden.

A simple salad with my french champagne shallot vinaigrette is always a crowd-pleaser and palate cleanser. The almond butter stuffed dates are something you can make ahead of time and keep in the fridge. They taste like actual candy and your guests will go nuts for them.