So excited to see this shot of @mjjtightlines 🙌🏽 🍞- thanks @ambrosiamagazine for including us in this super lineup of stories
Introducing Ambrosia, Volume 5: San Francisco Bay Area✨
You can now pre-order your copy through the link on our profile! -
Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog.This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring interviews and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Area — home to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other — where the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now.
Lessons in butter ☁️
Today’s sticky bun: coconut s’mores 😛 @marydenham
❤️🔥 #Repost @marydenham
remembering a little over a year ago when I was waking up early every week to work the farmers market, selling chestnuts and persimmons and kiwis, and standing over a little portable stove peeling roasted chestnuts, and I would leave the market to go bake bread at outerlands all evening and my clothes smelled like smoke and there were chestnuts smashed underneath my fingernails and I would sleep so well that night.
so here’s my smoky chestnut dessert — chocolate chestnut cremeux, smoked cocoa nibs, dried plums, peaty scotch whipped cream, and a chestnut honey tuile