The Hummingbird's Kitchen

The Hummingbird's Kitchen Learn to make fresh, authentic Chinese dishes with Chef Linda Huang,check the class details at www.t

September is coming, and as I work on the menu, all I can think about is the Chinese character 鲜 — a word that means bot...
08/30/2026

September is coming, and as I work on the menu, all I can think about is the Chinese character 鲜 — a word that means both freshness and umami. Crisp local vegetables, delicate seafood, and mushrooms…everything I want September to taste like.
📸: Ann CR

08/26/2026

Sizzling chili Oil Tofu

Ingredients

1 block (14 oz) firm tofu
2 tsp minced garlic
3 Tbsp chopped scallions
1½–2 tsp chili powder
2 Tbsp neutral cooking oil

Sauce

1 Tbsp light soy sauce
½ tsp dark soy sauce
2 tsp oyster sauce
2 tsp Chinese black vinegar
1¼ tsp sugar

Method

Blanch the whole block of tofu in boiling water for 2–3 minutes. Drain well.

Gently break the tofu into large, rustic pieces by hand and arrange on a serving plate.
Top with minced garlic, scallions, and chili powder.

Heat the oil until very hot, about 350°F, then pour it directly over the garlic, scallions, and chili powder.

Mix all the sauce ingredients together and pour over the tofu after the hot oil.
Serve immediately.

08/17/2026

There is something about these dinners that goes far beyond the food.

It’s the connection around the table, the conversations between guests who may have just met, the energy of my team working together, the laughter coming from every corner of the room.

When everyone comes with an open heart, happiness just flows. ❤️

And at the end of the night, I realize again: I’m not simply creating a dinner. I’m creating a place for people to connect, to share, and to feel a little more human together.

🎥: Ann CR

08/05/2026

Warm Ginger Sesame Dressing with Summer Vegetables

Every CSA box Chance Farm feels like a little surprise, and I love creating something from whatever is inside.

Last week’s box included purple cabbage, zucchini. A quick blanch keeps the vegetables crisp and vibrant, while a warm ginger-sesame dressing brings everything together.

Warm Ginger Sesame Dressing

2 tablespoons toasted sesame oil
3 tablespoons fresh ginger, finely julienned
2 tablespoons soy sauce
1½ tablespoons sugar, or 1 tablespoon honey
¼ cup water
Salt, to taste

Heat the sesame oil over low heat. Add the ginger and cook gently for 3–5 minutes, stirring often. Do not let it brown.

Add the soy sauce, sugar, and water. Simmer for 1–2 minutes, until the sugar dissolves and the flavors come together. Taste and adjust with a little salt if needed.

Blanch the vegetables separately

Carrots: 2–3 minutes
Red cabbage: 45–60 seconds
Zucchini: 30–45 seconds

Drain well.

While the vegetables are still slightly warm, pour the dressing over them and toss gently to coat.

Let everything marinate for 20–30 minutes before serving.

CSA Chance Farm

07/31/2026

From indoor girl to mushroom hunter! 🍄

So grateful to my friend Chef Jaclyn Sweet Tomato Chef for taking me mushroom hunting, sharing her treasured spots with me, and guiding me along the way. ❤️

And Cookie, her sweet and super smart mushroom hunting dog, made it even more fun!

I think I am starting to love this outdoor life!

07/26/2026

Everyone is welcome at Hummingbird’s Kitchen. It’s a happy place. ❤️

📷: Ann CR

Congee isn’t just a comforting savory meal, it also makes a beautiful chilled dessert. Served cold and topped with dried...
07/20/2026

Congee isn’t just a comforting savory meal, it also makes a beautiful chilled dessert.

Served cold and topped with dried fruit, crushed peanuts, and a drizzle of rich brown sugar syrup, it’s simple, refreshing, and perfect for the hot summer evening. 🌻

📸 Ann CR

07/08/2026

The July Yunnan dinner was exactly what I wanted for this season….refreshing, clean, simple, and deeply flavorful!

📸: Ann CR

06/25/2026

Still processing the incredible experience of being part of the James Beard Awards post-reception this year.

My deepest thanks to the James Beard Foundation for this opportunity. I feel so grateful to have cooked alongside 15 other talented chefs. There are not many moments in our industry where we can have chance work together, side by side, enjoying laughs and support one another.

A huge thank you to Chef Kevin and the J&L catering team for welcoming us so warmly and providing so much support throughout the event. You made everything feel easy, joyful, and truly special.

And congratulations to Wild Crumb from Bozeman for winning Outstanding Bakery! Watching that moment was incredibly emotional. We are all so proud and so happy for you.

I was also deeply moved to see so many immigrant chefs recognized and celebrated. We all understand what it takes to continue this work….the devotion, resilience, survival skills, and, above all, a profound love for food and for people. That love is what keeps us going.

The room was filled with happiness and generosity. Whether people won an award or not, everyone felt genuinely celebrated, surrounded, and supported by one another. Looking around that room, feeling that energy, I was reminded that there is still so much hope for humanity.

What an honor to be part of this community. ♥️

📸:

.sengutta

Address

Bozeman, MT

Telephone

(406) 551-0645

Website

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