Squid ink linguini/ butter poached lobster tail/ Hokkaido uni sauce/ lemongrass beurre blanc
I’m always a fan of decadent oceanic dishes, and this one has a little bit of all of my favorite elements. The saltiness of the squid ink mixed with the tangy richness of the lemongrass beurre blanc is just perfection paired with the buttery lobster and the delectable uni sauce. This dish was created for something very special that is happening soon in Dallas with some of my favorite people!
Stay tuned for more details ✨
Just when you thought Avocado Toast couldn’t get any more extra ✨
Crispy French bread/ truffle whipped ricotta/ creamy avocado spread/ pickled watermelon radish
I’ve been having fun testing recipes for an upcoming private dinner with @fredfredchangchang in LA. The guests want a “California” themed menu as they are visiting the US from China for Chinese New Years, and what’s more typical of Californian cuisine than avocados?! Naturally I had to elevate this classic LA staple and make it a little fancier, and I’m really happy with the outcome. My favorite part is how bright pink the watermelon radishes got as a result of the pickling!
30K GIVE AWAY!
To celebrate hitting 30k followers and in the spirit of the holidays, I wanted to gift one of you with a brand new beautiful cookware set! Thank you guys for all of your support, y’all are amazing 🥰
1. must be following me
2. tag 2 friends in the comments below
3. for a bonus entry, post this to your story and tag me! ————————————————————————
Winner will be randomly chosen on Dec. 25th at Midnight Central Time! GOOD LUCK ✨
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Elevated Thanksgiving Meal
Turkey thigh breaded with brioche bread crumbs, truffle salt, and fresh thyme leaves (“stuffing” crust)/ purple sweet potato purée with marshmallow caviar/ haricot vert ribbons/ fresh shaved black truffle/ sautéed sweet corn/ cranberry, turkey, red wine reduction sauce flavored with orange peel and thyme.
This was my take on elevating my favorite Thanksgiving staples. I had so much fun creating this with @b.moore.creative 🦃
Simplistic Decadence ————————————————————————
This may not look like a lot, but inside this pristine laser cut farm egg lies bold richness. A perfectly soft yolk rests at the base, which is topped with a mingling of velvety truffle hollandaise and crispy garlic brioche croutons. On top lies a sprinkling of finely chopped chives, and a spoonful of rich, buttery sturgeon caviar ties it all together.
Plating up some lobster bisque 🦞
Everything is better when it’s made from scratch, and this bisque is a prime example. The natural sweetness of the fresh tomatoes that were blended and sieved, mingling with the saltiness of the lobster stock made straight from the shells delivered a sublime combination in this dreamy bisque. It’s safe to say that it was definitely a hit at our recent 5 course French pop up.
Filet Mignon/ Foie Butter/ Wild Mushroom and Pearl Onion Medley/ Parsnip Purée/ Red Wine and Cherry Reduction
This dish was a favorite amongst everyone at the pop up! Each dish was individually butter basted by @kedavidke and @chefmollieg and plated up beautifully by @chefmichael.keto . My team worked amazingly well together and helped execute the vision of @fredfredchangchang and I flawlessly! We all had so much fun and are already planning the next event, so stay tuned!
ᴸᴵᶠᴱ ᴵˢ ˢᴴᴼᴿᵀ, ᴹᴬᴷᴱ ᴵᵀ ˢᵂᴱᴱᵀ
My adorable Halloween themed @tokyotreat box just arrived and I could not be more excited about it! It is filled with assorted treats straight from Japan, both savory and sweet! It was so much fun opening each and every pack and seeing what was inside. I also loved the cute little soda that was included! Sign up for these monthly treat boxes (only $35 a month!) and make your month a little bit better! #tokyotreat #japanesecandy
Want to try my food?
Now you can! My DALLAS pop up is now live and will be taking place at @felixculpadallas on November 11th! I’m teaming up with the amazing @fredfredchangchang to deliver an ultra high end French-inspired 5 course dinner. Tickets are available to purchase now, link in bio!