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This week, we celebrated Ron’s birthday — and I have to say, this one felt extra special.
As many of you know, this past year has been a journey for us. Ron’s health scare last Memorial Day shifted so much for our family. A trip to the ER turned into months of healing, perspective, and learning not to sweat the small stuff. If this year has taught me anything, it’s this: hold tight to your loved ones and be present at the table — because that’s where the memories live.
So here we are, a year later, and I’m beyond grateful to be celebrating Ron’s 59th birthday — healthy, strong, and thriving. Even better? We got to celebrate him and Julia (his birthday twin!) at one of the most inspiring meals we’ve ever had.
We returned to a restaurant in Tampa that blew us away last year and did it again this year. It was the first in Tampa Bay to earn a Michelin star, and believe me when I say — it deserves every ounce of that praise. (No, this is not sponsored… it’s just that good.)
The sauces. Oh, the sauces.
If you ask me, they earned their star from the creativity and craftsmanship in every drizzle, every swirl, every finish. Their house-made pastas are divine, but it’s the flavor of those sauces that linger long after the plates are cleared.
We started with their mozzarella cart — yes, tableside fresh warm mozzarella. I’m still thinking about it. Their lemon butter bread service and the gem salad with anchovy vinaigrette (don’t let the name fool you, this was the most citrusy, zippy, magical dressing I’ve ever had) made me want to run home and recreate it… and trust me, I will be trying.
Inspiration was everywhere:
- The Spaghetti di Limone with blue crab — pure sunshine on a plate.
- The pillowy gnocchi with brown butter and crispy asparagus — hello, leftover mashed potato goals!
- And then… the Tortolla all’ Ouva. If you’ve never cut into a large tortellini and watched a yolk slowly melt into its sauce — this was a moment. A dish I’ll never try to recreate (I’ll leave that to the magicians in the kitchen), but one I’ll never forget.
Ten years ago, on a business trip to Madison, I tried egg ravioli for the first time, and I’ve dreamt about it since. This dish topped even that memory. And no, I will not be testing that one at home — I know my limits, friends!
This birthday dinner reminded me why I started Sunday Supper in the first place. Meals like this, whether in your own kitchen or at a restaurant that inspires you — remind us of life’s beauty. They give us reasons to gather, to pause, to celebrate.
As I left the restaurant, I felt so full — not just from the food, but from the moment. From the people at the table. From the gratitude that we get to keep doing this.
Thank you, Ron, for being here.
Thank you, Rocca, for the unforgettable experience.
And thank YOU, Sunday Supper family, for continuing to believe in the power of the family table.
With a full heart and an inspired palate,
Isabel
Isabel
P.S. Stay tuned… I’ll be working on a few citrusy sauce recipes and maybe even a gnocchi tutorial using leftovers! Who’s in?
5 Summer Dressings You'll Want on Everything! 🥗
- Zesty Orange Vinaigrette: Light, fresh, and packed with citrus flavor! This dressing is perfect for summer salads, grilled chicken, or even a grain bowl.
- Balsamic Dressing: A simple, classic blend of balsamic vinegar, olive oil, and a touch of sweetness. Great on everything from caprese salad to roasted vegetables!
- Japanese Ginger Dressing: Inspired by your favorite hibachi restaurant, this bold and tangy dressing is full of fresh ginger and adds instant flavor to any salad.
- Homemade Italian Dressing: Made with pantry staples and dried herbs, this versatile dressing is a must for pasta salads, leafy greens, or marinating veggies.
- Chipotle Ranch: Creamy with a smoky kick, this dressing pairs perfectly with taco salads as well as serving as a dip for veggies or fries.
This week's meal plan!
- Sunday : Honey Garlic Pork Tenderloin
- Monday: Pork Fried Rice
- Tuesday: Pork Quesadilla
- Wednesday: Pan Fried Chicken Breast
- Thursday: Chicken Caesar Salad
- Friday: Chicken Alfredo
- Saturday: Fiesta Chicken
🔪 Prep Plan:
On your prep day, get a head start on the week by making a big batch of pork tenderloin and pan-frying your chicken breasts. These two dishes are the stars of the show — you’ll use them for dinners all week long!
- Chop Your Toppings: Save time by prepping all your toppings in advance. Dice the onions, slice the bell peppers, chop the romaine and kale, and slice the green onions. Store everything in airtight containers or zip-top bags.
- Cook the Rice and Pasta: Cook all of your rice on prep day and store it in the fridge. It’ll reheat perfectly for your fried rice or fiesta bowls. Boil the fettuccine noodles, toss them with a little oil, and store for a quick Alfredo night.
- Shred Your Cheeses: Shred all the cheddar and Parmesan cheese so it’s ready to grab, and portion out the American cheese slices. You'll be glad it's all ready to go when you’re making quesadillas, salads, and pasta!
Giveaway Spotlight! ✨
ENDING SOON! This is just a reminder that I'm running a Spring giveaway! You can see the details here.
Missed a week? Check out my last blog post, too!
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