Coachella 2022 with @costa.fdf & @gaggan_anand 🤯🥳
When Fabio texted me asking if I wanted to cook at Coachella with a weeks notice I thought it was a joke. Fastforward to flights too LA, street tacos, cooking in chef walters @republique.restaurantla , free VIP access to the festival and stages, working with the group @out_inthefield , 12+ hour days, almost 400 covers served outdoors of remarkable food, seeing @gorillaz perform Feel Good INC, several rappers i enjoy, and an out of this world weekend. I'm back in Menlo park. What a crazy event to execute outdoors in the blazing sun.
I can't express enough how much it means to me to be able to work with guys like this. Fabio was an intern with me back in 2019, we were also roommates in Bangkok and had plenty of good times. Now he's the sous chef of one of the greatest restaurants on the planet. Truly inspiring and invigorating working under his cool calm and collected lead. Proud as hell for his accomplishments. Chef Gaggan is the most fun person to work for ever. So luch energy and passion in one person. I learned alot in our short few days and can't wait for a chance to join the team again someday. It feels like home with these guys. Working with Matt & the while team from Outstanding In The Field was like joining a temporary family. The kindness was unreal.
Thank you to everyone involved and especially to thoes who gave me a chance to experience this.
Big shout out to @thenicolesousa for snapping pics during the craziness! Was lovely to meet you.
Shout out @bovedaterpshield for the hat!
#Coachella2022 #LA #outstandinginthefield
#cheflife #gaggan #gaggananand #finefood #finedining #familystyle #Coachella #musicfestival #chef #cook #chefs #california #food #eat #instagramchef #music #yummy
Looking for a new dining experience in #Calgary? Kwintessentialcooking.com has all the details about the unique culinary experiences that await you when you book with one of Alberta's top luxury catering companies.
With our full setup & clean-up system dinnerware included, we take all the work out of your evening, delivering passionate customer service every step of the way.
Specializing but not limited to Ultra Personalized Chefs Tasting Menus utilizing rare foraged and fermented local ingredients not commonly seen - we offer anything from casual family style dinners, extravagant wedding feasts, to corporate event canapés and more.
Anything you can imagine at your venue of choice.
Contact us for more details on how to secure your booking and taste Canadian Terroir in your home.
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With the greatest pleasure I am so honored to be asked to make Sea urchin Bowls and sand dollar serving platters for this private lodge in Bute Inlet, Desolation Sound.
@fawnbluffprivatelodge
Thank you to @chefkwin you have made me proud to be a part of this adventure.
Thank you Chef @chefbissell for great family connecting!
Photos @adamerace
#fawnblufflodge #chefkwin #searamics #tidetotableware #foodie
𝐓𝐡𝐞 𝐍𝐨𝐦𝐚𝐝 𝐃𝐢𝐚𝐫𝐢𝐞𝐬 ✦ Alberta Wilderness ✦ 9.1.23
Some moments etch themselves into memory forever. 𝐅𝐞𝐚𝐬𝐭 𝐁𝐞𝐟𝐨𝐫𝐞 𝐓𝐡𝐞 𝐅𝐫𝐨𝐬𝐭 will always be one of them.
90 minutes west of Edmonton, just off the North Saskatchewan River, we set up shop in the wild for two unforgettable days of fire, smoke, and seriously good food.
Honoured to have cooked alongside an incredible lineup:
✦ Chef Antonie Mousseau-Rivard @lemousso
✦ Chef Kwin Marion @chefkwin
✦ Chef Janice Buckingham @stateofwhimsy
All brought together by the one and only @stevecapp.ca 🙌
Cooking in the wilderness redefines what it means to be “pop-up prepared.” Every challenge is amplified, every win feels bigger. Mother Nature blessed us with two perfect days, and our guests were treated to a rustic, fire-driven menu with a view that did all the talking.
Edmonton’s food scene hits different. Educated palates, real passion, and a community that shows up for chefs ready to share something special. This weekend was the perfect note in a wild summer of pop-ups from coast to coast.
Until the next fire 🔥
A new write up on @fawnbluffprivatelodge by @hollywoodreporter to celebrate and share 🎉🕺
Amazing job bringing the experience alive team, I'm excited what this busy summer will bring us as we share with our guests!
Written by the lovely @laura_redman
#FawnBluff #bc #privatelodge #privatechef #hollywoodreporter
Mugolio is a deeply aromatic syrup made from the fermented green cones of various pine trees, most traditionally the Mugo pine (Pinus mugo).
Unlike standard maple syrup, which is tapped from a tree, mugolio is produced through a months-long maceration and fermentation process. It is often described as the "truffle oil of the forest" because of its intense, complex flavor profile.
How It’s Made
The process is an exercise in patience and natural chemistry:
Harvesting: Young, green (unopened) pine cones are gathered in the late spring or early summer. Larch, Douglas fir, and balsam fir are my Canadian favorites.
Maceration: The cones are packed into jars with sugar (usually organic cane sugar or dark brown sugar, but any will do).
Fermentation: The jars are left in the sun for several months. The sugar draws the resinous moisture out of the cones, creating a liquid that ferments naturally with the wild yeast on the cone scales.
Finishing: The resulting liquid is strained and often simmered down to a thick, dark amber syrup.
The Flavor Profile
Mugolio doesn't just taste like "pine." Its flavor is layered and sophisticated:
Primary: Deep notes of pine resin and rosemary.
Secondary: Hints of toasted caramel, malt, and dark honey.
Tertiary: A slight acidity or "funk" from the fermentation process, balanced by a woody, forest-floor earthiness.
Culinary Uses
Because the flavor is so potent, it is typically used as a finishing element rather than a bulk sweetener:
Cheese & Charcuterie: Drizzled over sharp pecorino, goat cheese, or ricotta.
Savory Dishes: A glaze for roasted meats like duck, venison, or pork.
Desserts: Poured over high-quality ice cream, cake, or fruits.
Beverages: Used as a unique sweetener for old fashioned or earthy herbal teas.
For the Forager/Chef
If you are looking to make this yourself, ensure you are identifying your trees correctly, as some evergreens (like the Yew) are toxic. In a kitchen setting, mugolio is a fantastic way to bridge the gap between sweet and savory, especially if you're working with a "forest-to-table" or local-focused menu.
#forage #mugolio #fermented #chef #eatlocal
Transition from snow to spring in Canada is always a treat.
Especially when you get to see BC & AB weather's every month, the switch from blistering cold winds and feet of snow to green rain forests really puts the diversity of our country into perspective.
These salmon berry flowers were blooming early around early March this year 2026 in Bute inlet BC where the snow came and went in a day.
Back to yyc and it's -17 with the snow on the ground all week.
Can't wait for summer.
#flowers #spring #snow #nature
