A COOKING GALLERY

Capturingcreativecuisine.

A gallery of my best hits in the kitchen, from farmers market hauls to culinary experiments. I hope the ideas captured in these meals can offer inspiration to anyone who's also on their culinary journey like me.

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DISH Nº 05 · OCTOBER 2026

Galbi Frites

Korean short ribs marinated with black garlic, triple-cooked fries, and a gochugaru au poivre sauce. Asian pear salad on the side.

Galbi short ribs, triple-cooked fries, and Asian pear salad on a plate, with a beer and decanter behind it

Ingredient highlights

Grass-fed Korean-style short ribs.
Asian pears and potatoes from the farmers market.
Black garlic for the marinade.
Gochugaru and Szechuan peppercorn for the au poivre.

Technique notes

Fries triple-cooked (par-boiled, frozen, then double fried) and seasoned with Asian spices.
Black garlic and gochujang in the otherwise traditional marinade. It deepens the flavor without taking over.
Thinly sliced scallions soaked in ice water to maintain their texture, combined with Asian pear and kimchi for a balanced side salad.
Au poivre built on Asian flavors instead of just cracked black pepper. Used scallion whites instead of shallots and a combination of peppers.

WHAT WORKED

The galbi. They were tender from the 24h marinade and got a char cooking over stainless steel even if I didn't have a grill.

WHAT I'D CHANGE

The au poivre. Too much Szechuan peppercorn and it overpowered the plate.

PLATE STUDIES · DISH Nº 05

Closer shot of the galbi frites plate with a beer and decanter

DISH Nº 04 · SEPTEMBER 2026

Wild Mushroom Risotto

Wild mushroom risotto finished with truffle butter, topped with crispy maitake and chicken skin. Charred broccolini and leeks on the side.

Ingredient highlights

Rotisserie chicken from Roli Roti, used the bones for the chicken stock and the skin to top the risotto.
Maitake, king trumpet, and baby shiitake from the farmers market. Maitake got crisped for the topping, trumpet and shiitake went inside.
Broccolini and leeks for the side. Olive oil, lemon, flaky salt.

Technique notes

Maitake cooked in water first which draws out the moisture from the mushrooms. Once all of it evaporated, pan-fried in oil after to get the mushrooms super crispy.
Chicken skin crisped up in a pan and used the rendered fat to sear the leeks and broccolini.
Truffle butter folded in off the heat, at the end.

WHAT WORKED

The textures. Creamy risotto with a meaty bite from the mushrooms inside, complementing the crispy maitake and chicken skin.

WHAT I'D CHANGE

Start rendering and crisping the chicken skin earlier. Took longer than expected to get the skin properly crispy.

PLATE STUDIES · DISH Nº 04

Close-up of charred broccolini and braised leeks on a plate

Close-up of wild mushroom risotto topped with crispy roasted maitake mushrooms

DISH Nº 03 · SEPTEMBER 2026

Truffle Lobster Mac & Cheese

Mac and cheese made with lobster roe pasta, topped with garlic breadcrumbs and black summer truffle. Charred red Jimmy pepper salad with Meyer lemon and miso dressing on the side.

Baked lobster mac and cheese in a ramekin topped with a lobster tail, next to a pepper salad plate and a bottle of sparkling wine

Ingredient highlights

Red Jimmy peppers from the market, seasonal specialty for September.
Black summer truffle, shaved over the hot ramekin.
Artisan lobster roe-infused pasta.
Artisan cheeses from farmers market vendors, a soft buttery cheese and an aged cheese similar to Gruyère.

Technique notes

Classic roux-based cheese sauce, added some spice with chilis.
Lobster tails cooked 2 ways, first was halved lengthwise and charred on the stovetop before being chopped and added into the Mac. The other tail was butterflied and broiled for color and presentation.
Pepper salad: charred Jimmy peppers and shallot with chive, dressed in Meyer lemon, garlic, and miso.

WHAT WORKED

The cheeses were amazing and the lobster tail was cooked to perfection.

WHAT I'D CHANGE

I'd use regular pasta next time, the lobster roe flavor was interesting but specifically in the form of pasta it was a bit strong and clashed with the cheesiness.

PLATE STUDIES · DISH Nº 03

Close-up of mac and cheese with shaved truffle and chopped chives

DISH Nº 02 · SEPTEMBER 2026

Shio Koji Steak + Charred Cabbage

NY strip marinated in shio koji, basted in butter with garlic and thyme, with a Savoy cabbage wedge charred and then simmered in the steak drippings and a miso butter pan sauce.

Sliced medium-rare steak next to a charred cabbage wedge, with a glass and bottle of white wine

Ingredient highlights

NY strip from Whole Foods. Good marbling did half the work.
Savoy cabbage from the farmers market, was perfect for capturing the sauce within its layers.
Authentic shio koji from a specialty vendor.

Technique notes

Shio koji marinade. The enzymes tenderize while the flavor gets deep into the steak. It also brings flavors similar to dry aging in a fraction of the time.
Basted in butter, garlic, and thyme, with the butter and drippings used to make a perfect pan sauce.
Brought the steak up to temp and kept warm in the air fryer. This maintained the crispy crust.
Cabbage wedge seared first and then finished by simmering in the miso butter pan sauce.

WHAT WORKED

The cook on the steak was perfect while the sear provided a strong crust, and the pan sauce was incredibly flavorful.

WHAT I'D CHANGE

I'd marinate in the shio koji for even longer, the 'dry age' flavor could have been stronger.

PLATE STUDIES · DISH Nº 02

Whole seared NY strip steak on a plate showing a dark caramelized crust

DISH Nº 01 · SEPTEMBER 2026

Miso and Calabrian Chili Carbonara + Caprese Salad

Bucatini carbonara with miso, garlic, and Calabrian chili, next to an heirloom tomato caprese with dark opal basil.

Bowl of carbonara next to a caprese salad plate, with a glass and bottle of skin-contact white wine

Ingredient highlights

Heirloom tomatoes from the farmers market.
Dark opal basil for a unique look and stronger flavor.
Guanciale from a specialty cured meats vendor.
Aged artisan cheese with notes similar to a Parmesan or pecorino but less salty.
Freshly made bucatini, perfect for holding maximum carbonara sauce.

Technique notes

Miso and Calabrian chili whisked into the carbonara base. It added depth without overpowering.
Standard traditional carbonara recipe for the rest, whisking continuously and adding hots to colds bit by bit ensured a creamy and cohesive end product.
Caprese topped with Maldon salt and an herb-infused olive oil to finish.

WHAT WORKED

The miso, garlic, and chili added some unique depth to the traditionally very simple carbonara. You could tell the texture of the fresh bucatini was even better than a dried pasta and it worked perfectly in this dish.

WHAT I'D CHANGE

The guanciale I chose had a bit too much fat so most of it just rendered out, next time I'd choose one with more meat on it so I get more of a bite in the actual dish.

PLATE STUDIES · DISH Nº 01

Close-up of bucatini carbonara with guanciale, grated cheese, and cracked black pepper

The archive

View the full archive →

Nº 05 · OCT 2026

Galbi Frites

Korean short ribs marinated with black garlic, triple-cooked fries, and a gochugaru au ...

Nº 04 · SEP 2026

Wild Mushroom Risotto

Wild mushroom risotto finished with truffle butter, topped with crispy maitake and chic...

Nº 03 · SEP 2026

Truffle Lobster Mac & Cheese

Mac and cheese made with lobster roe pasta, topped with garlic breadcrumbs and black su...

Nº 02 · SEP 2026

Shio Koji Steak + Charred Cabbage

NY strip marinated in shio koji, basted in butter with garlic and thyme, with a Savoy c...

Nº 01 · SEP 2026

Miso and Calabrian Chili Carbonara + Caprese Salad

Bucatini carbonara with miso, garlic, and Calabrian chili, next to an heirloom tomato c...