When you miss the @abc_pony Caesar fried Brussels: Brussels + s&p (heavy on the p) + olive oil, air fry 390 for 11 min, Caesar dressing, lemon juice, parm, red pepper flake, lemon zest
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What has the restaurant industry done to me? I’m deep cleaning my kitchen every night. // if you have time to lean, you have time to clean.
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Japanese golden curry with eggplant tempura and rice for dinner. It’s not the prettiest but it’s pretty tasty.
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Somehow I went from “I’m going to boil potatoes and add this instant sauce” to making smashed papa a la Huancaína, which should surprise no one but at the end of the day I still just boiled potatoes and added instant sauce 😂
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I made soup. You can make soup too.
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I spilled coffee beans everywhere, then my new coffee grinder spewed grounds all over the counter—turns out that little lid is VERY important—but this is the first Sunday breakfast I’ve made at the new spot and I’m quite content.
Pictured: Blanchard’s Perly’s blend French press coffee, toasted pain de campagne, scrambled eggs with tomato, green onion, tofu puffs (I had some leftover), and Camembert. Little herbes de Provence thrown in for funsies. Sriracha.
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I photographed the roast duck lettuce wraps for the upcoming weekend special at Maketto.
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New sandwich at ABC Pony - the Paid Vacation, a fried calamari sandwich with preserved lemon/preserved green tomato remoulade, shredded lettuce, on butter toasted brioche bun.
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The sweetest and most eggcellent (sorry) new year card from my very good friend @unpackedbag. We’ve been friends for ten years and she never ceases to amaze me with her grace, artistic talent, humor, and sheer amazingness.
visit her website for commissions and general fawning of her work
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Behind the scenes of my latest shoot for ABC Pony’s new brunch
IG: @abcpony | abcpony.com
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My food photography is normally very bright and sunny. I’m experimenting with going in the opposite direction, nighttime with a grittier vibe to it.
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When you need hand models so you grab a chef and a bartender and make them pretend eat.
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