Today's harvest: favas, flowering cilantro, spoon tomatoes, fraises de bois, oregano, flowering thyme, mint & a beautiful healthy baby boy. The 4 year journey to arrive here was quite hard, but totally worth it. We are so grateful to all those that helped along the way. Mom, Jenn, Drs. Kelly Baeck, Camran Nezhat & Wendy Waldman and most of all my beautiful wife Susan who is too cool/smart for social media and makes everything look easy. The name will be announced at the bris next week. #sprezzatura
Skip the line, I’ve got Anya candy cots, black pubs, rainiers and bings for sale. My wife has already given me a hard time twice this am for buying 35 lbs of fruit. DM me if you want to buy any. Pick up in mar vista. Selling for what I paid. Just want to help out some pals.
In my humble opinion, Andy’s has the best stone fruit and cherries around. I buy them in bulk wholesale but can only get 1-2 flavors each week as they sell a flat or 5 lbs at a time and its just 3 of us. I thought maybe some pals would want to get in on the action and buy some fruit from me. Not to make a profit, just so I can taste more flavors. Cherries are about $9-11/lb and stone fruit $5-7/lb. pick up at my house in mar vista on Wednesdays. Won’t know what I get til late Tuesday night or wed. Dm if you have any interest. The fruit is extremely good.
Today in food: choux au craquelin with diplomat and bittersweet ganache (happy Purim), fancy Japanese uni and strawberries at mitsuwa, vegan chix parm? Make for a good sandwich?
Today’s experiments: cookies and “chicken” - AB wanted choc chip cookies. I made them big and crispy on the outside, fudgy inside. See AirPods for reference. Bittersweet vahlrona chips made for near lamination. Also working on some vege fried chicken. Love child of kfc extra crispy and Nashville. All plant based. Got the vege buttermilk down and the spice blend. Still have to work on double fry and perfect coating sticking but still having lots of nooks and crunchies.
My kind of super bowl food. Local 3 lb box crab (AirPods for scale?) - steamed & picked. Broth made from the shell. Rice cooked in that broth with Santa Barbara #uni, yuzu kosho, sprouts. Forgot to take a pic of squid on the plancha. Local seafood > everything else. #eatlowonthefoodchain
