Tomorrow we feature our Geechie GoGo wings for Sunday dinner! Pick up and delivery is available! Go to charlestoncrunchco.com/products/plates to secure your plate before we sell out!
Text plates to 31996 to get specials before everybody else in Atlanta!
Good morning beautiful people!
For those of you who didn't see my post on Facebook, here's the dish I'm serving the taster tomorrow at the MasterChef audition. A cumin and fennel short bread, with avocado mousse and two beautiful Argentinian shrimp.
Regardless of the outcome I'm so happy I acted fearlessly and an so excited for the edible adventures to come!
Meal inspired by this lovely dish I had in Montreal many moons ago! Bi Bim Bap inspired buddah bowl
1 head cauliflower (blitz in the food processor until small grains form approx 2 minutes)
Rice wine vinegar
Gochujang (hot pepper sauce I gave you)
1) thin sliced cucumber, place in a bowl, add equal parts water, soy sauce and rice wine vinegar. Chop green onion, add and set aside to pickle (at least 30 minutes)
2) in a pan cook the meat until browned add 3 Tbsp soy sauce, 1 minced garlic clove and some grated ginger. Cook down until there's almost no liquid left. Remove and set aside.
3) saute chopped cabbage with some salt, garlic and gochujang until wilted and soft. Set aside.
4) fry up a sunny side up egg
To serve: add cauliflower 'rice' to the bottom of the bowl. Add cooked cabbage, pickled cucumbers and meat. Top with fried egg, more gochujang and green onion.
Yesterday was my first day back to school with the start of an awesome sommelier program at Algonquin with @whitedogwine.
Here's there surprising reds that I've liked paired with food before but the abrasive acidity without pairings really through me off!
1/30 days of abundance: spending as much time as I do outside I get to witness the abundance of beauty in nature. I find it so restorative and refreshing. Even as the fall leaves begin to change and the impermanence of summer comes into focus, there is still so much growth and color, accompanied by a cool and crisp breeze.
Today I'm starting a 30 days abundance challenge. I was trying to think of something other than gratitude, because I write 3 things I'm grateful for daily... I don't really need that challenge and Emily Veryard suggested abundance. And I thought, what a great idea!
I'm trying to find my own way to build my career into what I want it to be and what better way then reflecting on where the universe is guiding me to go.
For the next month my food posts will also be littered with these abundance posts, bare with me as I share my challenge!
Feel free to participate!
Have an amazing day all you wonderful people and I'll be posting my first challenge post later today!
Re-gram from @thechampagnediet
Skip bo, chocolate, facemasks, vodka and Blues Brothers, could we have a better night?? Never!
Being surrounded by some of the people you love, and anticipating seeing the rest, couldn't ask for more!
8 days until I'm a married woman! So excited and happy that @chaz_lightning is having the best time on his bachelor. I'm so grateful for the friends we have and the people who love us!
I've been doing the five minute journal daily and it's really been a game changer for me. I'm forced too reflect on what in grateful for, what I need to do to improve my day and positive affirmations. I've decided to add a little bit more to my daily routine with this paper journal. Rewriting my mantras, dreaming about my future, writing recipes and generally finding focus. Here we go!
Sitting at @bridgeheadcoffee trying to really deeply examine what I want from my life. One of the questions I asked myself is why I think food is my career, why it lights a fire in my heart and pushes me to action. Here's what I came up with:
I love food because it's how I express my love of people in the most pure and unadulterated way. I think it's the easiest way for me to be vulnerable, intimate and giving to another person because it's in my soul. It gives the other person a small window into the person that I am because I am free of insecurity when I'm cooking. I am 100% purely me.
Anyone else feeling it after the weekend? I decided to make something fresh, delicious and revitalizing with Adobo tofu with mushrooms, cauliflower rice and avocado. So spicy and delicious!! 🌶🌶🌶🌶🌶 #spicylove#foodlove#tofuforever#culinarymisfit
Happy Monday everyone! Dinner if Saturday is still in my dreams! Sorry for the terrible photo but these were literally the most amazing prawns I've ever eaten in my life. Thank you @fringstoronto for such a wonderful meal! Table side sangria, creative cocktails and a feast of small sharing plates with my best girl friends... Missing it already!
Just popped by @thimblecakes and checked out their beautiful selection of cupcakes, all are vegan, some are gluten free and none taste like it! The store was so welcoming and unpretentious, I could not be more impressed.
I can't wait to be we able to eat sweets, I will definitely be back!! #postivevibes#culinarymisfit#wholefoodsalltheway#dessertforthewin