makes pasta
Since early May of 2020 I have been making fresh pasta and sauces for delivery to my fellow LA residents. It is the one way I’ve been able to continue cooking for people during the pandemic and it has brought me purpose and joy. Pasta party ︎︎︎
under the sun
Hosting pop-ups has been a soul-filling experience. In July 2019, I hosted my fourth pop-up, but the first without tickets; this time anyone was welcome. Summer Pop-up︎︎︎
turns orange
At the end of February 2019 I hosted a very fun pop-up dinner inspired by the color orange.
While working at an inn in the Loire Valley for a month, I had the idea to do a feast with
produce that all happens to be orange - fall’s bounty. It turned into a collaborative and inspiring feast using orange as it’s guiding principle. The Orange Feast ︎︎︎
does it again
I hosted my second pop up dinner in October 2017, doing a second installation of my Veggie Comfort Food Feast. Pop Up Dinner No. 2 ︎︎︎
gets comfortable
In early September 2017 I hosted my first pop up dinner. I called my dinner the Veggie Comfort Food Feast, centering on a food that is comforting, healthy, seasonal, and packed with the best flavors. Pop Up Dinner No. 1 ︎︎︎
celebrates an icon
In 2016, my final year at Bard College, I completed a senior thesis in literature about The Alice B. Toklas Cookbook. Before graduating, I hosted a feast in Alice’s honor. Graduating with Alice ︎︎︎
makes cookies
In December 2018, I worked on a community project at the Metabolic Studio making and delivering cookies to the unhoused of Downtown, Los Angeles. See all the cookies ︎︎︎
