LE GREAT OUTDOOR
CHEF and I decided it was high time to start putting together a cookbook. Everything would be cooked on fire, outside. We drove down to San Onofre with some boards to cook on the beach and hopefully catch some tasty waves.
BRIOCHE: a short film by HOUSE SHOES
A short film about making brioche and the memories it evokes. Made for Oshione Bakery, an all gluten free bakery on the edge of Viktoriapark in Kreuzberg, Berlin.
BUTCHER’S BIKE: a quick take with JOSH MELARA from STANDING’S BUTCHERYTHE day was ripe for a ride and I also wanted some ramen. I’d promised Sophia I’d come to visit. It’s been months since she left Gjusta.
PENN STATION by
Nick Dellas
Nick Dellas
FOLDS by MICELF
with Ciara Rudas
with Ciara Rudas
LE GREAT OUTDOOR
STARTING the day with a sesh at the Venice Bowls; making the best of a quick surf at the Venice Breakwater; scouring the Santa Monica Farmer’s Market for the best ingredients and finishing the day with an outdoor dinner event. This is Chef Rudy Beuve’s bread and butter.
SCHROEDINGER’SI’ve been taking photographs since 2009 so I guess I can finally say I’ve done something for “over a decade.” It’s getting pretty close with restaurant work too; I don’t know if there’s any correlation there…
MINH’S THIT HEO KHO TRUNGCaramelized pork and eggs (Khmer: ខសាច់ជ្រូក, khor săch chruk, Vietnamese: thịt kho tàu) is a Cambodian and Vietnamese dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice.