Lutterman Eats

Little Poutine was born as a stage for emerging chefs to showcase their talents. We’re lucky that’s led us to work with some of the most gifted and kind individuals across industries — even outside the kitchen. Jaylen Prater was one of those talents when he came to shoot this *chefs kiss* video at our first bicoastal dinner. And the first time that chefs flew across the country from The French Laundry to join us, we were beyond excited. But let us tell you, the second time is even sweeter. On March 9-10, five extraordinary chefs will come together from across the country to craft that never-been-done type of experience you’ll be telling your friends about. We’re excited to cook for you. Final LP13 tickets in bio now.

Don’t watch this video! You don’t have time!

Wow. For the past six months, we dreamed about this weekend. So it seems impossible that I woke up on Monday feeling it had gone even better than I had imagined. But that difference between what we could dream and what we executed came from the people you see in these photos. Our team showed tf up this weekend. And so, when it was over, we could be proud knowing what we made together, we couldn’t have imagined alone. This project is about creating beautiful experiences at the dinner table, sure. But for the team that gets involved, that experience starts way before food hits the table. Like at 3am at the Fulton Fish Market. And if y’all can make that beautiful, anything can be. @everyone thank you for the time and dedication you poured into making it possible. To the whole FoH team: a pleasure to serve alongside y'all and join you in mostly telling the truth about wines @mollksmith @ragav_vendra @christ_combemale @michellecmoreland . @elieyork feeling incredibly lucky to be your partner in this. Onwards and upwards. @chefpungello you stepped up, ran a tight ship, and made some damn good food. Keep tweaking the standup routine and then you can quit your day job. @rickithbobbith @chefausten y'all absolutely crushed it. You should be proud of the food you cooked and the experience it created. And with you guys around, who needs an alarm clock? @_jprater dude. You are insanely talented. And an absolute workhorse. I hope we get to keep working together aka you keep making us look better. @findsofia I don’t know what we did right in a past life to be blessed with you but without you, none of this happens. Find @nattleeee for all of your flower needs (and @marieryan14 ) thank you to you both for bringing the table to life. Last but not least @lutternoodle huge shoutout for making every person feel like their seat was the most special spot at the table. There is ~way~ more coming. Follow along here and @little.poutine to know when it does. And stay hungry.

Two weeks and good peeps

The best things I ate in March — NYC, Austin and Utah - The famed @sperrysrestaurants banana’s foster and king cut prime rib. Since 1974. Just how your grandma remembers. - Mom with @gertrudesnyc chocolate layer cake ‘for two’ for passover. - Bite of the month: @eelbarnyc boquerones and egg. This made my eyes roll back in my head. It will do the same to you or your money back. - @elizahliberty and Eel Bar Basque Cheesecake w/ olive oil - Eel bar burger — boquerones, roquefort, raw shredded onion and piparra peppers. - @leveaudor — salted caramel coupes glacée, passionfruit crepe suzette and meringue in creme anglaise. The crepe suzette with the crunchy passionfruit seeds is the one I’m going to remember. - Restaurant of the month: @cafemarsbk for @lutternoodle birthday. Can’t remember being this delighted by a place in a while. Place with a serious sense of humor, imagination and plain old fun. These guys are making food you’re supposed to play with. - Cafe Mars: lemon lemon lemon caper girelle pasta (PERFECT), pork cheek broccoli rabe rotolini (UNREAL), garlic knot monkey bread (FUCK). Chicken wings coated in rice ball crunch and served with scampi in a candle warmer as a dipping sauce (ARE YOU KIDDING ME), muffuletta dim sum — sesame balls but with the ham, cotto and mortadella filling of a muffuletta and served with an olive tapenade dip (GENIUS) - @uchikorestaurants gulf coast oysters served as French onion soup — caramelized onions, breadcrumbs and gruyere foam. Sounds like maybe it would be too much. Nope. - Crab fingers with curry leaf leche de Tigre and smoked chili oil at @lenoiratx with @icansingh - The cocktail that got me into cocktails six years ago with @johngk . @hntaustin clarified milk punch with 42 ingredients. Irish coffee with banana foam. - Biscuits and Limeade at Salt Lake City Biscuits and Limeade @sweetlakebiscuitsandlimeade - A classic burger that you’d pay anything for at the end of a long day skiing @snowbird - Pu erh tea tasting with Sebastian at @inpursuitoftea

Denizens of the deep! The homies @megan_lienau & @drewwayland ! And my favorite boat I’ve seen this year.

It’s nice to be in Texas. This woman wanted her picture taken after making us migas tacos at Tacos Guerrero. They were worth being proud of. Then we ate a masa Twinkie filled with orange buttercream in the car. Starting to remember how glorious it is to be in a car with the windows down.

Last year was so good, we had to do it again. This is SXSW and if you ask your friends if you should go, they’ll probably tell you it’s washed up and a waste of time. Mine did. I think it lost the magic when big budgets, brands and PR agencies got involved and every talk you could listen to in Austin, Texas was saying the same shit you could read on a substack, Linkedin or panel in a conference hall in Denver. So @alex.athana and I wanted to build something a little different, worth the trip and have a conversation that felt like it could only happen in Austin. In 2025, Beyonce dropped Cowboy Carter. Pharrell dropped his first collection with Louis Vuitton — all western wear. Trump took office with an “America First” platform. As always, Americans were making their own definitions of Americana. But if you’ve been outside this year, it’s pretty clear no one agrees on what America IS and damn sure no one agrees on where it’s going. Americana First is our home for that conversation. A day of hearing from the people actually shaping Americana’s past, present and future. This year, we’re taking over Willie Nelson’s recording studio again and running it back. A few of our speakers (‘25 + ’26): - The original Marlboro Man photographer - Yellowstone, Costume Designer and Producer - Ford, Global Design Director - NASA, Creative Director - Tecovas, CEO - Rancher & master leather hat maker (made Post Malone’s Super Bowl Halftime Hat) - Framer, Founder and CEO - 8 Second Rodeo, Founder of America’s largest black rodeo - Landman, Producer - The “Modern Cormac McCarthy” — Texas’ best modern novelist - Monotype, Global ECD of the world’s largest typography company - Hayden Pedigo - The Unlikely Candidates It’ll be next Saturday the 14th. If you want to join us for that or the open fire dinner we’re cooking on Austin’s oldest farm the night before, text me. And of course, all of it was captured by my favorite photographer in the world and one of the best people I know, @mxktz . Hire him. Just not for next week, we’ve got dibs.

I’ve waited six years for this meal. And if I’d waited six more, I don’t think my experience would have changed much. See, Die Strandloper sits outside of time. Looking around, it’s only iPhones, an occasional logo, or a synthetic t-shirt that fractures the illusion it could be anytime in the last 200 years. And if you talk to any of the staff—some there for 30+ years—they’d tell you, nothing has changed since they started. The most modern innovation in 50 years: an acoustic guitar and the plastic plate supports that allow you to rotate fresh paper plates throughout the meal. Die Strandloper is Afrikaans for beach walker and historically describes the indigenous, nomadic Khoi-Khoi coastal communities in South Africa who subsisted on fishing. They’d catch whatever swam by that morning, roast it over open fires, and eat amongst the dunes. That was 2,000 years ago. It was also last month at Die Strandloper. Granted, I think the Khoi-Khoi ate in a month what we ate in 3.5 hours. The sheer volume of seafood that goes by during the ten-course feast would have caused riots in 18th century France. It starts immediately. They time it so fresh bread is coming out of the ovens—sideways oil barrels—as you arrive. They slice into it as the line forms, shrinking the gap between steam and your first bite to its smallest possible unit. Fresh butter, three jams: tomato chili, pineapple, apricot. 
Two cleaned mussel shells will be your utensils from here on out. Course 2: Mussels two ways 3: “Weskus Harders” — whole mullet fish, surgically deboned 4: Fish curry 5: Snoek 6: Beef curry 7: Smoked angelfish 8: Smoked linefish 9: “Kreef” — grilled langoustine GUITAR SERENADE BREAK 9.5: Rooibos tea and condensed milk coffee 10: “Koeksisters” — honey infused fried dough Two hours north of Cape Town, in this sleepy beach town (there’s a casino made to look like Mikonos but that’s a story for another time), a small army of cooks are serving these ten courses twice a day, every day for $25. They’ll probably be doing it in 30 years, too. So no rush, I guess. But at some point, work up an appetite, wear a shirt you don’t mind spilling a little lemon butter on, and go.

It’s turtles allllll the way down

First meal back from Cape Town, I wanted to cook for friends using some ingredients I smuggled back in my suitcase from southern hemisphere summer but make it winter. I thought they looked pretty so now they’re on your timeline. @babylonstoren farm and winery is one of my favorite places in the world and I’m not the only one to think so. People that have been there never forget it. I brought back a tin of their “Shiraz Grape and Olive Rub” — dehydrated Kalamata olives and Shiraz grapes grown on the farm mixed with cumin, coriander, cinnamon, allspice, cumin, brown sugar and cloves. Coated this flank steak with it turning it black and gave it an overnight dry brine. Roasted shallots until they collapsed and finished them in the pan drippings with butter. Chopped and served over the steak. Unbelievable. Also brought back some fynbos vinegar — fynbos is the name of the eco region endemic to Cape Town; 8,500 plants of which 6,000 can only be found there. It’s the most dense and diverse plant biome on the planet. So I took that vinegar, blended it with EVOO and a bunch of honey and reduced it down into an agrodolce (Italian sweet and sour sauce), glazed beets in it, served over lemon garlic yogurt. Doused it in dill and Egyptian dukkah also smuggled back from CT. It was all pretty damn good. Still miss the sunshine though. Sous chef’s @marcos.schneider.ortiz @occrosby @calliebg

It took five days, four buses and nine river crossings to hike the Wild Coast of South Africa and I wanted to write about it. I mostly wrote it for my grandmother, but I’d love if you read it too. Link is where you think it is.