experimentation is wildly underrated. the reason I love creating and plating is because I never know how the final product will come together until it’s finished.
here’s an herbed asparagus with charred lemon, dill, crispy breadcrumbs, and basil oil
i think I’ll keep sharing my plating process—this might be my favorite part about recipe development
Now this is the focaccia I’d serve at my cocktail bar and I’d call it ~the loaded one~ it’s focaccia topped with thinly sliced potato, chives, sour cream, and dill
#foccacia #bakedpotato #loadedbakedpotato
I’ve had this lifelong dream of opening up a cocktail bar, and figured it’s never too early to start building out the menu
Let me introduce you to the first item! mango sticky rice cocktail!
It’s toasted rice infused rum, mango juice, lime juice, and coconut milk topped with a spoonful of mango jam
For 3-4 servings:
8 oz toasted rice infused rum
6 oz fresh mango juice
2 oz lime juice
8 oz coconut milk
#mangostickyrice #cocktail
making the most of rhubarb season by putting it on quite literally everything. rhubarb in syrup form is currently at the top of my list
#pannacotta #rhubarbsyrup
domino inspired ravioli. generally I’m inspired by so many facets of the world both online and offline, yet recently I’ve had this fascination with replication, hence mimicking ravioli as domino tiles
#dominoes #ravioli
