Big Bad Wolf

06/19/2019

Thank you so much for this Chef Spotlight!!! It’s been a year since I was invited to be a guest chef for her cannabis series . Since then, I’ve gotten to know this amazing woman on a more personal level... as a friend. She nailed it with this interview and it’s the most candid I’ve been in a long time. Being one of the few guests who experienced my 20-course “Last Meal” menu, I truly felt she understood the message, the subtle nuances, and the sentiments I was trying to convey and create thru this conceptual dinner. It was powerful to have such a well versed, seasoned professional in the game, mirror back all my intentions as an affirmation. And I’m so humbled that I had the opportunity to share this with you, Jamie. To so many more moments together... I’ve thoroughly enjoyed each and every one of them with you so far, but this takes the cake. You honor me. ✨🙏🏼💫.

Sharing a “Last Meal” with one of San Francisco’s most promising pop-up chefs. If you had one more night to live, what would your last meal be? At a May dinner

07/13/2018

Shout out thank you again 🙏🏼. Short little snippet of a much longer video. Kinda embarrassed over here watching myself 🙇🏻‍♀️. Great narration ...”Grilled things on sticks.” Lol 🤦🏻‍♀️🤷🏻‍♀️. Still trying to navigate this beautiful, wild, beast that is Big Bad Wolf, as graciously as I can 😇😅. Filming for . 🔪

02/11/2018

Hollyyyyy 💯!!! Sticky Icky Pork Ribs looking OH SO SEXY. 🙌🏼 6th course for our next dinner: NAYA on March 3. umami, Bartlett, double cream French blue cheese, pickled red chilis, toasted pecans. #🇰🇷🔪 #돼지갈비 📸: PRESALES END TONIGHT. WE AT 40% capacity already. With 3 weeks to go.

01/31/2018

Time lapse video of our 2-year anniversary by my good friend . Literally just howled at the blood moon with my sister-friend . Apparently "time for change, letting go and bringing in better and brighter vibes." Putting out intentions and seeds for manifestation rn...
Coincidentally... Repost from "Where you at ?! has some BIG BAD plans for 2018 and I'd like to expand our team. I got way too much on my plate, and I'd like to work smarter and more efficiently this year. BOH / FOH... we're always looking for hard working, talented people. But I also need an assistant or even a potential partnership (down the line): obvi a love for food (no cooking skills necessary but doesn't hurt 😏) a love for hosting and gathering people (events coordinating but with a focus on COMMUNITY), has a business mentality (and the skills to back it up), a beast-mode visionary with creative ideas and problem solving. Down to guide, ESP in the beginning but must have that self-hustle-FIRE. Confidence. Most importantly, be able to keep up and handle, preferably THRIVE, with my cray cray and high standards. No excuses. No short cuts. Ever. Anyone and everyone who's down for the B*W vision, and has the work ethic, dedication, attention to detail, BALLZ and LOYALTY to back it up. I know it's a tall order, but I know you're out there. HOLLER for more deets. Spread the word. ✨🙏🏼✨ Down to build someone from the ground up, for the right fit." Aka: the type of person who has all the things you can't learn, and is down to grind through the rest.

12/01/2017

Excited for our first collab menu with our multi-talented chef friend, : chef, cheesemonger, sommelier! Deadly combo. Tickets still left for this intimate gathering featuring Mediterranean-Korean faire. FLAVOR EXPLOSIONS. Epic is an understatement. This Tuesday, Dec. 5th. Link in bio. 🔪✨👯✨🔪

11/08/2017

These are the moments that will stay with me for a life time. When I'm old and reminiscing about the good times... Big Bad Wolf will be, no doubt, part of what made my life so amazing. Taking these stories and FEELZ to the grave with me. 🙏🏼 Thanks fam for being part of our journey and helping us hit this milestone with style and grace. ✨2-Year✨ was lit!

11/04/2017

Venue deets. Don't get lost. Please show up on time, or I'm gonna eat your first courses.

10/19/2017

Feeling so blessed to have come this far. My greatest love, biggest challenge, steepest climb, my ultimate reward... the one thing in my life that asked EVERYTHING of me and I obliged time and time again... BIG BAD WOLF. It's been a hell of a ride but the best part has been witnessing your faces light up, the friendships that have been made around our table, and how I've been able to bare my soul and translate my deepest love and appreciation to each and every one of you through what we do. 🙏🏼 It means the world to me. We're about to hit that 2 year mark and we don't plan on stepping into that momentous occasion quietly. New venue, a few surprises, and a menu that reflects how far we've come. Come see me ugly-cry at our 2-year anniversary dinner "Progression not Perfection" on Nov. 4. 📸 from our 1st birthday.

08/23/2017

👯 Big Bad Wolf stomping around, eating our way thru Korea and Japan (Before we even dreamt of B*W.) Who knew those travels would inspire this upcoming dinner "Gibun" aka: FEELZ. We ate ALOT; our schedule pretty much revolved around eating while getting a few other things in here and there to digest and walk it off. One of the most memorable things we ate was this Samgyetang: ginseng, chicken, and sticky rice -"healing powers" soup. It's an establishment famous for specializing in this dish and this dish only (with lines around the block.) But it was so worth it. 🙌🏼 Our inspo for our final savory course this Saturday. Traditionally serving a whole hen per person... that's just too much and too cray for our dinners.. and dare I say, a little one note? So, as usual, we're putting our big bad wolf spin on it by upping the flavors and braising tebasaki (chicken wings) instead. We're getting pretty silly-excited for this Saturday. We love you all! ❤️ @ Seoul, South Korea

08/14/2017

Gotta say, I'm genuinely falling in love with the way this menu is unfolding in the ... From the conceptual vision to the physical manifestation of the dish. It makes my little heart smile.. And the fact that I get to share this humble, but love-filled gesture with our guests around our communal table is still, and always will be, a dream come true. And I'll never take it for granted. Triple Egg Bibim Soba noodles. Quail egg yolk, tobiko, tamago egg ribbons... A macadamia-shiso pesto, B*W togarashi, and preserved Meyer lemon zest. ✨🙏🏼✨

08/13/2017

. Second course for our Korean-Izakaya menu: ✨Sashimi Carpaccio Bite✨. Halibut and salmon with white peach and a yuzu-pepper vinaigrette, avocado-wasabi pureé, topped with ginger, Serrano peppers, fried garlic and radish sprouts tossed in hazelnut oil ... All on a tempura battered seaweed cracker. Took a few tries to balance all the flavors and textures. I honestly couldn't have banged out a better dish at this point in my progress.. And I'm super happy with it. Delicate, but explosive at the same time. I could eat this dish everyday, forever. Swipe left for that macro-zoom. Link to all details for our upcoming dinner on August 26th in our bio. #잘먹엇습니다 #🇰🇷🇯🇵

06/16/2017

We've already started working out ideas and all the lil details for the next menu. 🇰🇷x🇯🇵 ! Yeah. Get excited. With so much overlap in culture and food already (my two faves).... We're excited to bring it all together for a very special, one of a kind, dinner. And you know we never repeat the same menu twice. 🔪🙏🏼🔪 Korean Izakaya. August 26th. Presale is live and up on the site!