SQUARE MEAL ROUND TABLE

Mother-Daughter duo Rebecca and Ruth Bloom have been cooking together for a lifetime, literally.  

​The meals have been many, some hits, some misses, but all have been cooked with a purpose to feed any kind of eater.
 
From picky toddlers to steak and potato dads, vegans to no oil-no fat-gluten-freers, there is always something for everyone.  
 
Our creative kitchen is located in Idaho and we also cook from our homes in Los Angeles.

The table is round to invite conversation.  The table includes all. And, everyone leaves with a full belly and a satisfied smile. 


​Rebecca Bloom 

Author Rebecca Bloom graduated Brown University, studied to be a chef in Paris at the The Ecole Ritz Escoffier, traveled extensively throughout Europe taking classes from​ various chefs including one in Venice from renowned chef, Marcella Hazan before returning to Los Angeles and working in a number of kitchens including Campanile and Jiraffe.  Changing course professionally to focus on writing, Rebecca published three novels; Girl Anatomy, Tangled Up In Daydreams, and Eat, Drink and Be Married as well as worked as Editor of Los Angeles Confidential Magazine. When her two boys came along, falling back into the rhythm of cooking was a natural transition and now she spends most of her time shuttling them around and filling their bellies with wholesome food to keep them growing strong. 
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Rebecca Bloom
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Ruth Bloom

Ruth Bloom

Ruth Bloom has had a love of food since she was a child baking pies with her mother in Encino. With a passion for art, culture and travel, food is another outlet for her creativity.  Never knowing who will be sitting at her table, she always looks to cook meals with options for everyone.