Just when you think it can’t get better… Dinner happens.
Bo Ssam Feast for two with delicious shredded Heritage Pork, Fennel Kimchi, Scallion-Ginger Salad, Pink Rice and Butter Lettuce Wraps and a Ssamjang Vinaigrette to dip it all into
Farmer’s Market Crudités with an incredible homemade Walnut Ssamjang (one of the most delicious things you may ever eat)
Finished off with Rhubarb Compote & Crisp Sundae with Strawberry Sherbet and Strawberries & Cream Ice Cream. Every bit of it vegan and even gluten free, but you’d never even guess. Coral makes some of the best ice cream in the world, vegan or otherwise; you have to try it to believe it.
Such a treat. You’ll know where to find me on the weekends.
#ssamjang #bossam #nicedream
I couldn’t possibly be more impressed with what @coralannelee , Trevor, @renrossini & @jesseditson have built. I’ve been a super fan of @nicedream.yv since day one, and have seen firsthand the YEARS of dedication, perseverance, and hard work they’ve put in to building this dream together. To sit in this gloriously beautiful space today and enjoy the fruit of their labor was nothing short of emotional.
Everything was perfect. The coffee, the pastry, the food, the service, the ambiance: delicious in every possible way.
Yuzu Kosho Tuna & Soy Butter Mushroom Pink Rice Onigiri dusted with a custom blend of spices that evokes a salty shichimi togarashi and an ume shiso yukari. The best Potato Salad this side of Tokyo. Crisp Green Beans dressed with Miso, Chinese Mustard and Dill Flowers.
The most delicately grilled and perfectly cooked Miso Faroe Island Salmon nestled between Pickled Radishes, Tofu-Sesame Frisée and Pink Rice.
I can’t wait to go back. I can’t wait for you all to try it.
It’s finally done!
Our 5 foot tall, five storey, pagoda hanging lantern ‘tree’
Made from laser cut cardstock
Assembled with patience and love and lots of glue with @stevetaschler
#xtool #xtools1 #lasercut #christmas #christmastree
Category is: Butch Queen Realness
Oooooh, she’s a welder now! Made some new friends and some cute soon-to-be shelves this weekend at @yuccavalleymaterial
This year we decided to show respect to the native people of the land we call home with a Thanksgiving menu that showcases Native American dishes featuring indigenous North American ingredients.
Elk Tartare with smoked fir salt, juniper berries, chives, quail egg yolks from @paradisevalleyfarm_yv and sunflower sprouts on a blue corn pancake
Indian Frybread topped with ayocote beans, dandelion greens dressed with honey, duck leg confit and sunflower seed cream
Roasted acorn squash stuffed with wild rice, walnuts and hen of the woods mushrooms
Bison ribs with chokecherry and blackberry wojapi bbq sauce over white corn mush with roasted delicata squash
Pumpkin mesquite cake with toasted pine nuts and maple sugar, DF vanilla ice cream from @nicedream.yv
Cocktails by @stevetaschler -
Old Fashioned with birch syrup, chokecherry and sassafras bitters
Mezcal Margarita with chokecherry and smoked fir salt
Thanks to @the_sioux_chef , @indigenousfoodlab and @natifs_org for the inspiration and ingredients and the Serrano, Chemehuevi, Cahuilla, and Mojave peoples who are the original stewards of this land.
