Reunion Park Pop Up

Reunion Park Pop Up Reunion Park Pop Up is an underground set of dinners inspired by the natural world that is meant to challenge the belief of what a dinner should be.

I wanted to take a second to thank everyone who’s ever been a part of this project. Anyone who’s ever come to dinner, wh...
08/30/2023

I wanted to take a second to thank everyone who’s ever been a part of this project. Anyone who’s ever come to dinner, who’s liked a post, who’s told told their friends, who’s hosted a dinner, who’s sent along encouraging words, who’s ever been on my team - I couldn’t have done any of this without you. The Reunion Park Community will always be in my heart and a part of my soul. Click the link above to read more 👆
Please consider buying a piece of this project and giving it a forever home. Part of all sales will be donated to a very important cause!

Fermented Peach 🍑 This will be one big of the new bonbon flavors for the summer menu! With this new shape, I’m still not...
06/15/2023

Fermented Peach 🍑
This will be one big of the new bonbon flavors for the summer menu! With this new shape, I’m still not entirely sure how I want to paint the shells. A couple of the possibilities are shown here. We’ll see!
It’s been a while since I’ve popped up in the RDU area and I’m really excited to share that tickets for a collaboration dinner at in Durham are officially available! will be handling the ten(ish) wine pairings and hopefully this dinner will be the first of many in this space. It’ll be following the same general format with 12 seats and 10(ish) courses. This space is actually owned by a great friend of mine. We popped up in Chicago and did six? seven? dinners in a weekend together in 2020. This is sure to be a lot of fun and I’m stoked to be doing some cooking back home!

Time and place - the two most important details. There’s a dessert I’ve been thinking about for a long time and refused ...
04/26/2023

Time and place - the two most important details.
There’s a dessert I’ve been thinking about for a long time and refused to put it in existence without these spoons. This dessert symbolizes the ethos of this project and there wasn’t much room for the slightest compromise.
Aside from them fitting this dessert really well; these spoons, carved from trees in Appalachia, help me bridge the gap of who I am on trail and who I am as a cook.

Photo Credit:

Winter 2022-23 ✔️ This menu, this chapter, was extremely personal for me - more so than them already being a direct repr...
03/26/2023

Winter 2022-23 ✔️
This menu, this chapter, was extremely personal for me - more so than them already being a direct representation of who I am. The intention of designing a menu so hyper focused on food preservation goes deeper than wanting to use produce grown this past summer throughout the winter. This menu, along with every other menu I’ve ever written, is a reflection of my current feelings and state of mind.
I’ve learned over the last year how critical time is when used as a technique. With these ferments, age directly affects how things taste. Some are so sensitive that flavor changes daily, even hourly, and some take months to evolve. I don’t like menu themes, but time will always be a common motif in the development of this project (read: me.)
To the amazing people that came and ate over the last three months - thank you. Thank you for being such an incredible source of positivity. Thank you for making me feel welcome in Charlotte. Thank you for the energy, the kind words, and to all of the new friends I have. I’m so grateful for all of you.
Spring and summer announcements are coming soon. Cool s**t is happening.

Sourdough Miso x Sourdough Miso ButterMold generally has a bad reputation. But like a lot of things in life, at least fo...
03/11/2023

Sourdough Miso x Sourdough Miso Butter
Mold generally has a bad reputation. But like a lot of things in life, at least for me, it’s scary because it’s unfamiliar. To be fair, some of the not so great feelings about it are warranted. The thing is, it’s incredibly useful. From now until whenever the f**k I hang my apron up, I’m going to feed you moldy food. Why? Because I think it’s important to dispel the generalization that mold = bad.

This is the current bread course, sourdough not pictured, and I’m really leaning towards keeping this on the menu for the summer dinners. Koji was grown on sourdough (read: sourdough mold) and with a little salt, water, and time it turned into an incredibly dope miso that was whipped into butter and is served with a little sourdough boule. The hunt for the perfect balance of sour, chewy, and crunch, continues…

SCOBY Bears & Raspberry KombuchaIt’s kind of hard for me to contain my excitement about this course when I talk about it...
03/11/2023

SCOBY Bears & Raspberry Kombucha
It’s kind of hard for me to contain my excitement about this course when I talk about it. This is the kind of nerding out that is beginning to define the food I’m most passionate about. So. Both elements of this course are byproducts of the raspberry vinegar that was made this past summer. The SCOBY that formed in that vinegar was used, as well as the vinegar itself, to make all batches of raspberry kombucha. Once the SCOBY was retired from kombucha making, I puréed it and set it into little gummy bears using a loose outline of the pate de fruit process. As it goes on the menu, the frozen vinegar course is served right before the course of its byproducts.
This course only exists because of a very specific talk I had with my good friend as we rode back to our apartments together after work one Saturday night. He told me about a SCOBY project that was being worked on. I remember everything about our talk as we rode. His passion and energy charged me up as he was telling me about this idea and this one ride was one of my favorite memories from my time in CPH. I miss you bro!

Raspberry Kombucha One of two byproducts that came from the raspberry vinegar. Like fruit vinegars, I’ve f**ked up a lo...
02/08/2023

Raspberry Kombucha
One of two byproducts that came from the raspberry vinegar. Like fruit vinegars, I’ve f**ked up a lot of batches of kombucha in a bunch of different ways; over-fermented which yields a vinegar, under-fermented which yields an underwhelming liquid that can’t carbonate, and over-carbonated second ferments. I still have exploded peach kombucha in corners of my apartment that I can’t reach. Not only was this batch made with the SCOBY that made the raspberry vinegar, I added some of the actual vinegar to add a little more acidity. It’s been so cold in my apartment that I had to carbonate these babies in my mold chamber. Naturally.

Service - Five tickets are left for this winter in Charlotte! I’ll be taking a couple months off to get projects started...
02/07/2023

Service -

Five tickets are left for this winter in Charlotte! I’ll be taking a couple months off to get projects started for the spring and summer menus after next month. It’s been a wild ride that had an incredibly bumpy start. I’m so grateful for all the cool people that I’ve been able to cook for over the last few months. You’ve been so positive and your support truly means the world to me. Let’s wrap this winter up and see what’s next.
Photo Credit:

Preserved BerriesFood preservation is becoming more and more important for me. This course was focused around the raspbe...
02/03/2023

Preserved Berries
Food preservation is becoming more and more important for me. This course was focused around the raspberry vinegar I made this summer. I’ve finally started dialing in fruit vinegars and this raspberry vinegar was sort of a lightbulb moment and definitely the catalyst for me wanting to design a course focused solely on preserved summer fruits. A different technique was used for each berry - blueberries were lacto-fermented, strawberries were confit, and raspberries were made into a vinegar - then frozen and scraped. An incredibly simple dish but definitely one of my favorites from this winter menu.
Tickets are posted up top for the dinner at the end of the month here in CLT☝️

Smoked Caramel
01/28/2023

Smoked Caramel

Fermented cherry honeyBrushed on aged duck right before serving.
01/26/2023

Fermented cherry honey
Brushed on aged duck right before serving.

(Future) Acorn Flour - for a dish that might not be ready until the end of this year. I need to get up in the mountains ...
01/19/2023

(Future) Acorn Flour - for a dish that might not be ready until the end of this year. I need to get up in the mountains to forage for some things.
This is sort of a two year journey. Last year, when I was still bike commuting, I carried a little grocery bag with me everyday in the fall to be ready for acorn collection. I now have a small running list of the location of specific trees where I struck pay dirt. I have a personal policy to not take too many from each location - squirrel needs come first. Fast forward to this year and I’m in Charlotte with not nearly as many honey pot spots. Lucky for me, my mom saved me enough acorns from our front yard to get me through the winter. Thanks mom ❤️

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