In 2008, my friend @neilstrauss introduced me to Lisa Leveridge, the Guitarist from Courtney Love’s short-lived band The Chelsea.

We were all headed out to some swanky lounge in LA, and due to a laundry mishap (laziness), the only outfit I had was a plain white shirt and plain black tie. The second I stepped into the car, Lisa asked, "Why are you dressed as a waiter?"

The question took me by surprise, not because I was offended, but for a different reason. “You remind me of my mother,” I responded.

And I wasn't kidding, my mom was big into metal, quick witted, and liked to party. The waiter comment was exactly the kind of criticism she'd make. Plus, the two of them had eerily similar voices.

Somehow, this bizarre little exchange turned into a real and enjoyable conversation. We spoke about great guitarists, 90’s metal bands and good food. A few days later, we were asked to work together on a project that never panned out. We did, however, continue to cultivate a friendship, and she became a personal guide through the rock scene in LA.

A year into our friendship, Lisa invited me to Thanksgiving at her friend's place. There, surrounded by just about every woman from 90's metal that I’d obsessed over in high school, she taught me the recipe I'm about to share with you.

It' my go-to for parties and it's never failed to impress -- hopefully, it'll do as much good for you as it has for me.

Basil, Goat Cheese, and Prosciutto Dates

Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Approx: 50 dates

Ingredients

8 oz Dried Pitted Dates (1 package)
5 oz Goat Cheese
A Bunch of Basil Leaves
4 oz Prosciutto

Other Stuff

A Baking Pan
Tin Foil
Toothpicks

Preparation:

Line the baking pan with Tinfoil
Cut thin strips of prosciutto, long enough to wrap all the way around the date.
Use a small leaves, or tear a larger leaf to fit nicely around the date. (Use the pictures for reference)