Work/play today. Red romaine leaves massaged in labneh with dukkah, summer squash + blossoms, chanterelle and burnt sage, mixed local peach, tahini. Swipe for process shots! Thanks for having me, @thearcherysf@thejuliettest !
Saturday began with rockfish tacos @hookfishco, with interludes of sunbathing at ocean beach and plum sorbet @churnsf. Then, a repurposed OMIOMI picnic feast. Peony salad, roasted chili chicken, lemon cucumber with carrot miso, coconut pine nut forbidden rice, pink pickled red onion vinegar, bone broth tomato grass fed beef soup with avocado. 🍬🍬🍬🍬🍬🍬🍬
Before copyediting an 800 page book on mycology, I knew very little about mushrooms. Witchy, inspiring, delicious, and guided by a distinct, compelling biological map: seared chanterelles and tree oysters, to be plated with coconut black rice and paired with mint tomato gazpacho. Bon appetit! #omiomikitchen#radicalmycology
*SUN BATH* I am lucky to be catering an opening tomorrow @legion_shop by the talented @prettydisappointing and @fake_vegan. More sneak peaks of this food to come. Friday 6-9 PM! Hope to see you there. Deyhydrated lime zest for papaya, jicama and avocado.🥑🥑🥑🥑