Contemplate Cuisine

04/22/2025

07/03/2024

08/09/2023

Been so focused on the day job, once I got a day to cut loose, going to the farmer’s market was the first instinct that took root. Cooking from the heart with whatever I find. The menu developed as we walked. The result:

Korean sweet potato puree, shimeji, lion’s mane, purple sweet potato, caramelized fennel, caramelized onions deglazing pan caramelization from potatoes and mushrooms, sweet lime, and most important: El Milagro corn tortilla.

No idea what to call it, so…taco….

One bite magnificence much better as the sum of the parts than the imagination expected. 🙏

01/02/2023

Proof I watched all of Gudetama. Happy New Years!
Collards, rice, black eyed peas, and of course Old Bay Hot Sauce and beer are in the mix. #2023

12/22/2022

Tonight from 4-9, or we sell out! Great beer with great food! Get it while you can still get out!

12/22/2022

https://www.instagram.com/p/CmcJ02nOCSH/?igshid=ZDhmZGIxNmQ=

11/16/2022

Persimmon, garlic, tomato,
mushroom, parsnip, scallion, celery, black walnut rice.

For the record, persimmon and garlic is absolutely delicious.

10/17/2022

Escargot
Enoki
Allium
Thermidor beurre blanc
Soba

10/17/2022

A “bargain bin” blind grab that’s wonderful to read. Unfortunate no more will come from this mad scientist, but very grateful for this book. It makes sense on so many crazy levels. It also validates a lot of questionable choices. It also makes this pause and restructuring feel a little long for comfort. We’ll be back at it soon, thankfully.

12.22.22 -> another location with and .

10/07/2022

Patê d’arachide blanc

=

Peanut beurre blanc

Creatives gotta create. Hang on for December. Still working out menus, in addition to many things in the personal life, but little bits like this make it sorta exciting for it to finally get here.

09/13/2022

I can try all I want, but I will never make pound cake this good. I think she just has more love.

This is my mom’s pound cake. Gratefully, my some has them shipped for his birthday, now, too. They make the cross-country trip hot from the oven and still full of flavor every time. A happy week when these are on the counter. But I’ll keep trying. ;)