09/10/2021
Last night I served coconut seafood bisque topped with a Thai coconut pancake (kanom Krok), and made a truffle focaccia with local peaches, basil and mozzarella. Nothing like a peach at the height of its ripeness.
Felt great to be cooking for folks again. And I am so impressed with aka who hosted the event. In addition to her serious mixology chops, she is as organized, intuitive and passionate as they come. I learned so much from working with her and can’t wait to do it again!