Words can’t describe the feelings and experience I had this past weekend!
Shoutout to @hennessyus & @goldhouseco for allowing me the opportunity to share the room with such passionate and talented people in this year’s Gold Gala! Incredibly honored to be part of this community!
#aapiheritagemonth #aapi #goldhouse #goldgala
This May, we’re celebrating AAPI Heritage Month the way we know best: through flavor, craft, and the people behind it.
Steep & Friends is a month-long series of pop-ups featuring chefs and creators we admire, each bringing their own story, technique, and point of view to the table. From dumpling to yakitori, Korean street flavors to cocktail craft, one night a week, this is a new expression of AAPI culture.
Join us as we share the space, the table, and the experience. Event details for each session will be shared very soon!
5/3 — Chef Baobae @chefbaobae , Dumpling Tasting 🥟
5/13 — Chef Kyungbin @min.kyungbin , Korean Pop-Up 🍗
5/20 — Yakitori Guy @yakitoriguy , Yakitori Omakase 🍢
5/31 — Kevin Nguyen @kevindoesprep , Guest Bar Shift 🍹
🇻🇳 Vietnam
It’s been 10 Years since my last visit. When I boarded off the plane I started shedding tears - tears of joy. I have grown to have such pride for my nationality and have wanted to learn more a long time. For myself whom is First Generation Vietnamese-American I’ve always found it hard to connect, but now that I’m older and becoming more of an adult I am now finding it easier if I just put myself out there. Our people are hustlers, deep in culture, and full of life.
Life Update:
December 31st will be my last shift @deathandcompany ! These last 6 years have been incredibly enriching and rewarding on so many levels and has changed my life for the better. I’ve grown as a person, gained a newfound love for hospitality, and opened myself to perspective and change. Being here has made me a better bartender, leader, mentor, and person (I hope).
I have an incredible team and support system and I’ve learned so much from @matthewsbelanger@anamal@punkyjsobel@thetikithomas@tarbyparty@apday@dkproprietors@tbuhler1 plus so many others during my tenure with G&L. I’m so proud of everything that we have built and all that we have accomplished during my time here. The experiences and knowledge that I’ve picked up over the years I will carry with me for the rest of my life and into any future projects I do (small spoiler)!
Before my final shift, come celebrate and cheers to the next chapter in my life! And to everyone that I’ve ever served and had the pleasure of meeting at the bar, thank you. I appreciate every single one of you and all that you’ve given me.
Thank you everyone for a fantastic run!
It’s not everyday where you go to a bar and the food is as exceptional as the cocktails, or vice versa. At @deathandcompany LA, @anamal does an amazing job at creating food that’s visually pleasing, but also real fucking good.
There’s only one week left until we change the menu so come in and enjoy this beaut before it’s gone!
Burrata
Heirloom Carrots | Za’atar | Dill
Served with Sourdough Bread
📸: @meetjakob
One of my favorite Low ABV cocktails is a Bamboo. Traditionally made using various vermouths and fortified wines this variation takes a sight different approach and incorporates flavors more familiar with East Asian culture.
Hanami
1.5 oz @kamoizumi_sake Umeshu
1.5 oz @royalvermouth Extra Dry Vermouth
0.5 oz @oaklandspirits Glasshouse Shiso Brandy
1/2 Tsp @chartreuse.fr Green Chartreuse
1/2 Tsp Sugar Cane Syrup
Stir | Nick & Nora | Shiso Leaf
📸: @meetjakob
