GIRL GANG 2025 a popup to encourage women in the industry led by
@pipitrestaurant @benydev @yenttrinh @chilledcinnamon as apart of
@savourthetweed ✨
For this event, I worked on an entree as a collaboration with Isabela from
@alga_marine who is bringing awareness to the sustainability of the planet by working closely with the ocean and coast lines. With
@pacific_harvest Isabela shares seaweed as a sustainable and nutrient dense food and has many types of lisenced, wild harvested seaweeds and products! Which you can find online 🪸
It was such a fun learning experience to focus on seaweed as a main flavour/ ingredient and I’m excited to keep exploring and incorporate more seaweed into my cooking, ferments and everyday diet.
1. Swordfish tataki, Wakame Ponzu, Seaweed & swordfish ham XO, Sea spaghetti, Sea rocket “capers”, Roasted kelp oil
2. Kombu cured yellowfin tuna, Spent kombu pickle, Gim Bugak (Korean nori cracker) Sea rocket emulsion, Wakame dressing
3. Swordfish ham brined with spices and Kombu, smoked with paper bark
4. Just some of the amazing products Isabela
@alga_marine offers! Thank you for sharing your inspiration and Knowledge 🙏🏼
5. Coast line forage with
@kuwahatakenji 💚
Sea rocket is an edible coastal, annual succulent and is commonly found on the beach or on sand dunes
6. “Sea rocket” leaves add a peppery and wasabi like flavour, and young seed pods (before they get too woody) can be fermented for 2 weeks in a salt brine to make “capers”
7. Research and development ☀️
8. Big and beautiful whole sword fish at
@pipitrestaurant @benydev @northernriversseafood
9. Girl gang events created and led by
@pipitrestaurant @yenttrinh aswell as these menu maps 😍
10. Gorls 🫶🏽 📸
@thiccy_goth 
