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Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo

A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.

Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.

The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.

Migratory Notes:

• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice

MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil

Levantine Olive Oil - fennel, thyme, rosemary

Suya Lamb Manti - mint & sesame chutney

Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot

Migratory Notes: New York Edition Gin
Pickled Rhubarb

Tajin Jicama

Rose & Pistachio Marshmallow - cardamom

Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts

And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us

Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo

A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.

Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.

The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.

Migratory Notes:

• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice

MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil

Levantine Olive Oil - fennel, thyme, rosemary

Suya Lamb Manti - mint & sesame chutney

Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot

Migratory Notes: New York Edition Gin
Pickled Rhubarb

Tajin Jicama

Rose & Pistachio Marshmallow - cardamom

Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts

And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us

Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo

A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.

Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.

The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.

Migratory Notes:

• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice

MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil

Levantine Olive Oil - fennel, thyme, rosemary

Suya Lamb Manti - mint & sesame chutney

Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot

Migratory Notes: New York Edition Gin
Pickled Rhubarb

Tajin Jicama

Rose & Pistachio Marshmallow - cardamom

Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts

And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us

Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo

A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.

Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.

The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.

Migratory Notes:

• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice

MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil

Levantine Olive Oil - fennel, thyme, rosemary

Suya Lamb Manti - mint & sesame chutney

Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot

Migratory Notes: New York Edition Gin
Pickled Rhubarb

Tajin Jicama

Rose & Pistachio Marshmallow - cardamom

Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts

And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.

My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss

Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york

THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs

CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato

SALTY SWEET SUMAC DONUT, coffee bean

PISTACHIO BRULEED FIG, mint

SABZI STILTON, sesame focaccia, thomcord grape, dill

MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato

THE CLASSIC - Extra long twist

a modern take on gaz, a traditional Persian nougat from Isfahan.

as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.

that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.

our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.

shauna, you did your big one with this creation <3

a modern take on gaz, a traditional Persian nougat from Isfahan.

as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.

that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.

our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.

shauna, you did your big one with this creation <3

a modern take on gaz, a traditional Persian nougat from Isfahan.

as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.

that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.

our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.

shauna, you did your big one with this creation <3

a modern take on gaz, a traditional Persian nougat from Isfahan.

as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.

that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.

our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.

shauna, you did your big one with this creation <3

A marshmallow to share with your friends.

Marshmallow inspired by gaz from Iran. Filled with pistachio and a spritz of floral water. This, with magnolia, before the flowers turned to leaves.

@bluemercury x @necessaire post spa tasting @spencers.spa

Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_

MENU featuring @necessaire ingredients

Lavender Pistachio Medjool Date

Rosemary Feta Gordal Olive

Jasmine Labneh Sesame Crisp

Mandarin Pickled Radish

Citronne Rose Collagen Marshmallow

Candied Ginger

@bluemercury x @necessaire post spa tasting @spencers.spa

Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_

MENU featuring @necessaire ingredients

Lavender Pistachio Medjool Date

Rosemary Feta Gordal Olive

Jasmine Labneh Sesame Crisp

Mandarin Pickled Radish

Citronne Rose Collagen Marshmallow

Candied Ginger

@bluemercury x @necessaire post spa tasting @spencers.spa

Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_

MENU featuring @necessaire ingredients

Lavender Pistachio Medjool Date

Rosemary Feta Gordal Olive

Jasmine Labneh Sesame Crisp

Mandarin Pickled Radish

Citronne Rose Collagen Marshmallow

Candied Ginger

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

A Poulet a day keeps the doctor away?

A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.

Here are some things I ate and made at my Provincial table.

1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)

2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.

3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.

4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.

5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.

6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.

7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.

The coldest winter I ever skipped was January in Marseille.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

It takes a village.

Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.

Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.

MENU

Lavender Bulgarian Feta

Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf

Beet Carpaccio, dill rice

Persian pickled Asparagus

Pistachio Orange Blossom Gaz Marshmallow

Sumac & mint coupe cocktail

The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather

Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.

Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube

Iranian and spring flavors from painting to tray 🎨

Team:
@marcelloflutie
@lizavetamolyavka

Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube

Iranian and spring flavors from painting to tray 🎨

Team:
@marcelloflutie
@lizavetamolyavka

Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube

Iranian and spring flavors from painting to tray 🎨

Team:
@marcelloflutie
@lizavetamolyavka

Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube

Iranian and spring flavors from painting to tray 🎨

Team:
@marcelloflutie
@lizavetamolyavka

A marshmallow to share with your friends.

Marshmallow inspired by gaz from Iran. Filled with pistachio and a spritz of floral water. This, with magnolia, before the flowers turned to leaves.

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.

They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.

Dare to say most popular Joon eats menu item?

Pic #2 by @thekateowen

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.

Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12

Popping Florals: @entriken_ny
Iphone photos: @abo_cad0

MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES

The Gaz inspired marshmallow. Newest menu item.

Gaz is a nougat from Isfahan. Sweet, chewy, sometimes hard as a rock, balanced with rosewater and pistachio. Growing up my Isfahani family would bring us a suitcase full of gaz, the stone kind laid in powder, wrapped in parchment and shut in a box.

During tea time gaz is smacked with the back of a wooden spoon to crack into shareable pieces. Shoved in a cheek, gaz sits as you slurp your tea, melting the powdery sweet stone until its chewy self appears.

Been dreaming (praying for) Isfahan, my family there, and the strong women and men of Iran. For now, a softer version comforts me, the gaz marshmallow with pistachio and orange blossom. In tea or coffee, like my mom would do, or just anytime you dream of a free Iran.

…yes I couldn’t resist a bite before the pic.

The Gaz inspired marshmallow. Newest menu item.

Gaz is a nougat from Isfahan. Sweet, chewy, sometimes hard as a rock, balanced with rosewater and pistachio. Growing up my Isfahani family would bring us a suitcase full of gaz, the stone kind laid in powder, wrapped in parchment and shut in a box.

During tea time gaz is smacked with the back of a wooden spoon to crack into shareable pieces. Shoved in a cheek, gaz sits as you slurp your tea, melting the powdery sweet stone until its chewy self appears.

Been dreaming (praying for) Isfahan, my family there, and the strong women and men of Iran. For now, a softer version comforts me, the gaz marshmallow with pistachio and orange blossom. In tea or coffee, like my mom would do, or just anytime you dream of a free Iran.

…yes I couldn’t resist a bite before the pic.

The Gaz inspired marshmallow. Newest menu item.

Gaz is a nougat from Isfahan. Sweet, chewy, sometimes hard as a rock, balanced with rosewater and pistachio. Growing up my Isfahani family would bring us a suitcase full of gaz, the stone kind laid in powder, wrapped in parchment and shut in a box.

During tea time gaz is smacked with the back of a wooden spoon to crack into shareable pieces. Shoved in a cheek, gaz sits as you slurp your tea, melting the powdery sweet stone until its chewy self appears.

Been dreaming (praying for) Isfahan, my family there, and the strong women and men of Iran. For now, a softer version comforts me, the gaz marshmallow with pistachio and orange blossom. In tea or coffee, like my mom would do, or just anytime you dream of a free Iran.

…yes I couldn’t resist a bite before the pic.