Caitlin Chapman is a culinary creative and stylist based in Los Angeles, where she writes Caitlin Confidential — a Substack on seasonal cooking, California wines, entertaining, and the small, thoughtful things that bring beauty to everyday life. Her work moves easily between recipe development, creative direction, and small-batch jams and olive oil from the farmers market.
Welcoming the bright early days of spring, Caitlin shares a Buttermilk Panna Cotta with Strawberry Rhubarb Compote, along with a few thoughts on hosting and what’s bringing her joy right now.
You have such a natural way of blending food, wine, fashion, and entertaining—it all feels so effortless. What first drew you into the world of food, and how did that evolve into Caitlin Confidential?
Growing up there was always a focus on food and cooking. I came from a family that liked to eat so we were always thinking about the next meal. We still do! I was raised just outside Boston where everything was dictated by the seasons. Winter was all about cozy meals like roast chicken and buttery mashed potatoes. Spring was eagerly anticipated for peas, asparagus and the first strawberries for my mom’s strawberry tart. When I moved to California, I became inspired (and impressed!) by the produce I saw year-round and the farming practices being used. My cooking evolved and I found I loved creating recipes and sharing them.
How would you describe your cooking style? What inspires your recipes?
It’s all about seasonality and ingredients. A walk through the farmers market every week will be my greatest inspiration and will drive what recipes I will be making. I am a big fan of Alice Waters and her cookbooks are the gold standard for recipes based on the best of California ingredients.
Signature dishes for gatherings? Dessert to impress?
It depends on the season of course, but one of my go-to classics is homemade pasta with Meyer lemon and early English peas. In the fall I make a pork tenderloin with a fig jam sauce.
The dessert everyone loves and which is easy AND impressive is profiteroles with vanilla ice cream and homemade caramel sauce.
Your go-to weeknight meal to make at home?
Miso Salmon, steamed jasmine rice, with gingery bok choy and broccoli.
Spring entertaining feels lighter, brighter, and full of fresh ingredients. How do you approach gatherings this time of year? Are there rituals, details, or seasonal touches that help set the tone?
Spring really is my favorite season. New potatoes, asparagus, wild garlic, strawberries, fresh spring lettuces are now all on the menu. I like to use my lighter linen tablecloths and napkins and incorporate pretty flower arrangements down the table with my favorite spring flowers – daffodils, tulips and sweet peas.
Hosting can feel intimidating for many people. What’s one small but impactful thing anyone can do to make guests feel welcome?
Keep everything simple and relaxed and have as much prepared in advance as you possibly can is my advice. Having a lovely bottle of wine open or a cocktail at the ready when people first arrive always feels welcoming.
What’s bringing you joy right now—big or small—in your everyday life?
Right now, caring for my garden is bringing me such joy. I have roses and lots of herbs, sweet peas and tomatoes that I’m nurturing.
Could you share a few words about the inspiration for this recipe?
The recipe is quite simple and easy to make. The strawberry rhubarb compote adds just the right amount of sweetness and brightness to the tanginess of the buttermilk panna cotta. Enjoy!
Buttermilk Panna Cotta with Strawberry Rhubarb Compote
For the Panna Cotta:
1 packet gelatin
2 cups half and half
1/2 cup granulates sugar
1/2 teaspoon kosher salt
1 vanilla bean
1 cup buttermilk
For the Compote:
2 cups strawberries, hulled and halved
1 cup rhubarb, cut in 1/4 inch slices
2 Tablespoons sugar
Directions:
- Put the gelatin in a small bowl with 3 tablespoons cold water and allow to bloom for 5 minutes.
- Slowly heat the half and half, sugar, salt, and vanilla bean until it just begins to steam.
- Add gelatin mixture into the warm half and half mixture and whisk until dissolved, over low heat. Remove from the heat and set aside.
- Add the buttermilk and pour through a fine-mesh sieve into a measuring cup with a spout.
- Divide the mixture among ramekins and allow to set for at least 4 hours.
For the compote:
- Heat the strawberries, rhubarb, sugar, and a 1/2 cup of water in a small sauce pan over medium high heat. Bring to a simmer and turn down the heat until softened and liquid has reduced to a syrup. Cool.
To serve:
- To serve, run a small sharp knife around the edges of the ramekin and dip in hot water for 5-10 seconds. Turn out onto a dessert plate. If it does not release, return to the water for another 5 seconds.
- Serve with big spoonfuls of compote. Enjoy!
