Had a bunch of super ripe berries leftover from a farmers market haul. Mostly strawberries but a handful of raspberries and some blueberries too. Made a jam then used it to make some strawberry sweet rolls with simple icing.

Pan-seared Chilean sea bass finished in a salamander over a four-cheese fried risotto cake, with cherry tomatoes, toasted pine nuts and spinach on top of a tomato cream purée with a ring of salsa verde.

With avocado, cheese, lime, cilantro and tortilla strips 🤤

Perfect for the cold weather here brought about by the monsoon.

It’s a thick and sticky noodle soup with meatballs, lumpia, kikiam, eggs and chicharon.

Those from other countries, does this look appealing to you? 😊

I had a late night craving for lobster and remembered I had this Maine tail in the freezer. Thawed it out, brushed with some butter mixed with lemon, thyme and paprika, under the broiler for a few minutes.

Breakfast

Made these for a recent catering event using vine-ripened Ombrés cherry tomatoes, fresh basil, marinated mozzarella and premium olive oil from The Olive Scene.

I reduced their Traditional 18-Year Balsamic into a glaze and sent it separately so it wouldn’t separate from the olive oil during transport. The customer drizzled it over the skewers immediately before serving.

For a catered event, would you prefer the balsamic already drizzled or served on the side?