hny what happened to u
a lot has happened actually. i went to the philippines and fell back in love with bananas in a new way. i started a company and closed a company. i started another one and it’s still going (and it’s lit). i still love fish and eat it every day. and most importantly, i’m still cooking. here’s a little year in review.
starting shit & stopping shit
super galing was such a productive exploration into what it would be like combine my interests in food and *scalable* businesses. ben was a great partner to think through this idea for a filipino chipotle that would take over the world. we did a west cost food tour, two design reviews, and two pop ups (thanks also to chu for helping out with that second one!). and then i realized that i didn’t want to make my food scalable. and so we decided to shut it down. you live and you learn.
but when one thing ends, another begins. or rather, while one thing is going, start another thing and then maybe they’ll both keep going or maybe it’ll just be one of them (*cue uncomfortable laughter about divorce* 💀).
virgo supperclub
garrett and i started virgo supperclub mostly as a bit after we cooked a fabulous coursed out meal for joe’s birthday last february. but because we’re actual virgos just like beyoncé, all our bits are real and we accidentally on purpose started a very cool thing, which is a monthly (ish) supperclub where we cook whatever we want, charge market rate for our talents, and it’s very good and people love it.
last year, we did a real ass seven course dinner, a fancy catered art event, a glittery birthday party in a camping kitchen, and a bitchin brunch. this year, we’re kicking it off with a [sold out, sorry] drink and a snack edition, aka a cocktail party. if you want in on the next one, subscribe to the newsletter on our website!!!
my obsessions
in no particular order, here are the things i was truly obsessed with last year:
bruschetta, and generally and always, tomatoes
kabocha squash, it’s as satisfying and versatile as preparing meat and way more interesting than pumpkin or butternut
layered crispy rice with oyster mushrooms, ponzu, kewpie, and avocado, as inspired by this dish i had at anchovy bar in sf
tom yum gai and broadly speaking, shrimp stock, inspired from this semi solo work trip i went on to singapore (see above)
yuzu kosho, in salad dressings, in crudos, on plain rice
trader joe’s tins of lightly smoked salmon, i have half a tin every morning with rice, egg, kewpie, ponzu, and fried shallots
lemony potatoes, roasted at 475 for an hour with plenty of herbs and more olive oil than you think
halloumi, a perfect excuse to eat cheese for your main course and not be called a rat
msg!!!!!!!!! don’t be racist
tahini crema, lemon juice, olive oil, msg, voila
penne alla vodka, especially when you think you’re just going to have a slice of cheese for lunch but decide to say fuck it and make creamy pasta
shout outs
garrett — you are simply the best and we are unstoppable. they’re also famous now, so watch america’s test kitchen!!!
seam & joe — you are the hardest working kitchen staff. please don’t unionize.
caro — thank you for designing the most bad ass logo and brand for virgo supperclub. it’s the gift that keeps on giving.
my housemates — thanks for supporting my endeavors and letting me turn our home into a restaurant sometimes
and to all of you — thanks for reading !!!
bonus + shameless plug
virgo supperclub has merch now! sweatshirts (pictured above in poor lighting) and stickers. webstore coming soon but if you want one and can pick it up from me, we might be able to work something out…