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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.


Risotto & scallops


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  • 1 red onion
  • 4 cloves of garlic
  • Extra virgin oil
  • Cracked black pepper
  • 1 tablespoon butter
  • 2 cups of risotto rice
  • 12 finely sliced green onions
  • 1 cup sauvignon blanc
  • Chicken stock
  • Finely chopped basil
  • Finely chopped parsley
  • Grated Parmesan


Sautee 1 diced red onions and 4 cloves of garlic in 1 table spoons of extra virgin olio in a large pan over medium flame. Add a generous amount of cracked black pepper. Scoop the contents into the blender and blend with 1 tablespoon of butter. Set the blended onions aside. It will be like a thick cream. Sautee 1 diced red onion and 12 finely slices green onions in 2 table spoons of extra virgin olio in a large pan over medium flame. Add a generous amount of cracked black pepper. Once the onions are transparent, add 2 cups of risotto rice. Once the rice has soaked up the oil, add one cup of sauvignon blanc. Stir until the rice soaks up the wine. Add one cup of stock of choice. I prefer home made chicken stock or Telma chicken stock. Once the rice drinks up the stock, add the blended onion & garlic. The rice should be quite full on liquids by now. Add half a cup of finely chopped European parsley, half a cup of finely chopped green onions, and a quarter cup of finely chopped basil. Add grated parmesan to taste (a half a cup is generous enough but if you like more… keep adding). If you feel inclined add a splash of whipping cream (although it should taste very creamy).

Sautee scallops in garlic, parsley and extra virgin olive oil and add to a serving of risotto.

Penne Vodka

Georgie Smith


  • Half a red onion
  • Half a brown onion
  • Four garlic cloves
  • 1 Tbs. Extra Virgin Olio
  • 4 ripe tomatoes
  • 2 tinned whole tomatoes
  • 12 basil leaves
  • Black pepper


Sauté half a red onion, half a brown onion and four garlic cloves in 1 tablespoon of extra virgin olio.

Once transparent, pour ingredients into a blender and blend into a cream.

Return the onion mix to the sauté pan and add 4 ripe diced tomatoes with 6 sliced basil leaves.

Once the tomatoes have cooked and infused with the onions, add 2 cups of tinned whole tomatoes.

Add ground black pepper and another 6 clicked basil leaves.

Simmer on low heat for 30 minutes and then all all ingredients into the blender and blend.

Return to the sauté pan and add cream to taste. Pour over the pasta and serve. and shaved Parmesan.