impromptu filet o fish night to fight the sunday scaries 🎣🐟🍔 original recipe from @twopplcooking but we made a few tweaks, like adding grated parm to the breading and using yogurt and dijon for the tartar sauce instead of mayo 😚
curated a birthday feast for the sweetest @silkpunkbaby ⛓️🐉🎀 chinese x native plant inspired (but not chinese californian) and everything was vegan/gf except the yuba with hoisin sauce lol! did my best to channel fancy chinese banquet energy and I think I did pretty good 😬
soooo grateful to @silkpunkbaby for trusting me to cook in her home for her loved ones 😭 and all the wonderful guests for being so receptive. it’s such a blessing to be given the space to explore my creative side — the more I think about it, making art is really just about creators lifting each other up and supporting each others’ work!! 🌱💚
post dinner snacks coming in another post 🥸
living recklessly on the edge of decay, fermentation, communion with mold, something wrapped in a leaf that you will not be able to identify but will accept.
huitlacoche (corn fungus) fritter with natto caramel, served on a perilla leaf 🌽🍄🟫🫘🍮🌱 thank you @heat_index_ for the amazing prompt and everyone who pulled up to try this little alien snack. nature is sooooo metal!
Behold ladies and ladies, our first ever vegetarian dinner to celebrate the Spring Equinox is here!🌱
Our friend Sam Ong (@snacc.fairy ) said she loves vegetable and claimed that no one loves vegetables more than her! We simply must agree. As for you, well, there’s only one way to find out: March 20, 7.30pm.
Tickets in our bio 🔗
Photos by @edithannphoto
Everything I learnt to make at my cooking class in Chiang Mai 🙂↔️ Lanna food is totally different from Thai food as we know it — no coconut milk, little to no sugar, and lots of region specific whole herbs and spices in stews and salads! I loved it all but it was soooo spicy, and this is from a gal who loooves spicy food 🥵😵
🌭Sai Oua - Chiang Mai sausage
🍅 Naam Prick Oong - Northern Thai style tomato chili dipping paste with local blanched veggies
🌿 Saa Yod Makham On - Fresh tamarind leaf spicy salad with minced pork
🐔 Kaeng Pak Kad Sai Makewn with Kai Muang - Mustard green spicy curry with chicken and makewn spice
The @gourmet.lives feature on what we eat at raves got me sooooo emotional thinking about my journey with food, raves, and how I started cooking at raves. What the article so aptly describes as an ethos of collective care really just started with me constantly feeling hungry at parties and wanting to not be hungry at parties. There is a lot more I want to say and a lot of it is very intimate, but for now please enjoy precious footage of these vegan kimchi pancakes (served with a seaweed “napkin”) that I surprised everyone with at sunrise at an outdoor renegade in Nov 2024 🥬🌶️❤️🔥
Fuck it (un:)send it 😎 Flying across the world to make new years late night snacks at my first bush doof was so special. Everyone was so down to earth and it really felt like what more parties should be — just friends doing fun things together and gently challenging one another.
Thank you to @lollysquire@kiasvs for the trust, and congrats to @lollysquire for building the most intentional and thoughtful food program of any festival I’ve attended or cooked at 😭😭😭
Thank you also to all the staff and volunteers who helped me prep/run service at prime time away from their friends/ give out fruit on the dance floor… I spent a lot of time away from the music but my heart is bursting from all the positive and silly interactions peppered throughout the day and late at night. I truly could not have done it without the generosity and good spirits of everyone I met 💓
Now for my fave moments from service: This lady who called the mochi pudding the “tits mcgee” 😂 And this one dude who stumbled into the community kitchen near closing without his phone or wallet, but we gave him some mochi pudding anyway. He loved it so much that he ran back to his tent and brought 5 of his friends to try my food at 3am in the morning!!
Action shots of me in the community kitchen by sweet Ana, who ran a Yerba Mate tea tent service the afternoon of New Year’s Day 😌
my post midnight New Year’s Day offerings for un:send 🙂↔️
🌽🍒 corn and edamame mochi pudding with mushroom tofu mince and cherry lime nuoc cham
🍅🍑 tomato seaweed soup with ginger peach salsa, cilantro and scallions (the cilantro is key!!)
It’s that time of year where my brain is exploding with ideas for festive foods and I’m in the kitchen almost every day 🎄🧝🏼♀️🫠 Currently testing a special gingerbread sandwich cookie recipe and it reminded me of this triple ginger persimmon pear loaf I made for a festive bake sale a couple years ago 🥲 December always makes me soooo emotional!!
Thanksgiving abomination in the form of feta brined chicken, seared octopus, and steamed crab legs… garnished with lots of mint and dill and served with a parsley gremolata made with the chicken drippings 🕷️ Swipe to the end to see the meme @kaitymh sent me that inspired it all 🤡🤡🤡
After a crazy year of cooking mostly vegan gluten free food at bigger parties, I also challenged myself to make all the sides vegan and everything turned out incredible!! Just more proof that you do NOT need a ton of butter to make comfort food taste good 😤
