Zoë Komarin
Website: http://zoefoodparty.com
Instagram: @zoefoodparty
Twitter: @zoefoodparty
Zoë Komarin likes to call herself a Food Curator. As the creator of ZoeFoodParty; a pop-up concept that allows her to bridge her love of cooking, community, and art, Zoë puts the emphasis on shared experiences and getting messy over all else. Currently, her LA-based pop-ups have created a buzz, featuring addictive & unique breakfast combinations served up in fluffy handmade pita each week. Zoë spent her formative food-years living, working, and eating in Tel Aviv, Israel where she co-founded the now cult-like daytime eatery, Cafe Xoho. Her goal is visceral eating with the added bonus of human connectivity and if you are lucky, a rare amount of eye contact.
What is your idea of perfect happiness? A wonderfully empty spot of beach and a warm, calm sea in front of me. Must include a solid picnic pairing of sandwiches and potato chips, cold beer plus the added bonus of a book, and enough water to ensure I am set for an entire day. PerFECtION
What is your greatest extravagance? Cereal! It makes my stomach hurt but I love it.
What do you consider the most overrated virtue? Being a busy person. I don't trust people that are too busy.
If you could change one thing about yourself, what would it be? I'm a serial procrastinator! My therapist says that it's because I need time to gestate. Frankly that is a great way of looking at it, but I still wish it was less of an issue for me.
What do you consider your greatest achievement? I just gave birth (nearly 3 weeks ago) to our daughter Loosha Clementine. I would say that is my greatest achievement to date because she came out perfectly baked!
Where would you most like to live? I love where we live right now in Echo Park. But if not here, I would say a tree house on a beach in the Philippines...or Northern Thailand. Greece would be great, too! Tel Aviv if it was cheaper and under new leadership.
What is your most treasured possession? I found the world's most perfect rock on a beach in Washington state while on a road trip. Or rather the rock found me. I am convinced it is obsidian, although I've never checked that formally. It is the most perfect stone. When I picked it up and held it in my hand it was an exact fit to my hand. The right size, shape, weight, and heft. I figured this stone was made for me, but then I had other people hold it in their hands and they also found the stone to fit them in a magical way! I bought a small leather pouch to house the stone and I take it with me when I need it's magic. It was with me with I gave birth to my daughter two weeks ago and it will hopefully be with me for a long time.
What is your most marked characteristic? I have an uncanny capacity to make many people feel instantly comfortable in my presence. It's a handy skill and something that I actually enjoy! Even when I was a little kid I was this way. Teachers would use me to help bridge social groups or make sure all the kids in class felt included.
What do you most value in your friends? Extreme silliness, hungry bellies, open minds, sensitivity to others. I like friends that never stopped being campers. Even if they never went to summer camp.
Who are your favorite writers? My cousin, Bess Kalb, is a prolific writer. She is both the funniest person I know and one of the most profoundly expressive people.
Who are your heroes in real life? My creative friends and peers are up there. My husband is also my hero in every sense of the word. I admire people who have cool ideas and the follow thru to achieve them.
What is it that you most dislike? Bad listeners.
What is your motto? Bend to the pita. Eat with your hands. Satiate your mouth brain.
Zoë’s Chocolate Chip Tahini Cookies - for the full ingredient list, check this Los Angeles Times article!
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, salt, baking powder, baking soda and ground cardamom.
In the bowl of a stand mixer fitted with a whisk, or using a hand mixer and a large bowl, combine both sugars, the coconut oil and tahini and beat on medium speed until creamy, lightened and thick, about 5 minutes. Reduce the mixer speed to low and drizzle in the oat milk and vanilla.
Add the dry ingredients to the wet mixture and beat on low speed to combine. Add the chocolate chips, then stir with a large rubber spatula until well combined. Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least 1 hour or up to 5 days.
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
Remove the dough from the fridge and, using your hands or a 1-ounce cookie scoop (or 2 tablespoons), break off chunks of dough roughly the size of a ping pong ball. Place 12 dough balls on each sheet, spaced equally, and press lightly with the palm of your hand to flatten into a thick disk. (Keep the remaining dough in the refrigerator while each batch bakes.) Place one packed, level teaspoon of halva (roughly the size of a gumball) in the center of each disk.
Bake, rotating the baking sheet halfway through cooking, until the edges are golden brown and the halva on top has melted, 11 to 14 minutes. Transfer the baking sheet to a rack and let the cookies cool completely on the sheet. Repeat baking cookies with the remaining dough and halva.