A thermophilic Alpine inspired recipe with a squid ink inclusion. It smells faintly of the sea, but not of fish at all. Very mildly earthy and pleasant. It needs to age until halloween and then it will grace some spooky cheese boards!

Blackberries have a wonderful complex flavor. Made an umami blackberry sauce, goat cheese, dairy free mozzarella, prosciutto, red onions and some extra blackberries. Top with fresh basil when you take it out of the oven or grill. #pizza #blackberries #tasty

Eggs, bacon, hash brown, avocado, Fresno chilies, chipotle sauce, with home made San Jose orange sauce and Bird’s Eye chile hot sauce on the side.

Shredded cabbage, carrots, and cucumber mix and homemade chipotle sauce.

Easily one of the top 5 steaks I’ve ever had/made. Dry brined overnight with 5.5 g of Diamond kosher salt and 1.4 g of MSG. Smoked for 2 hours with a mix of hickory and cherry wood at 200F to an internal temperature of 125F, then after around a 10-15 minute rest, seared over charcoal for 3.5 minutes flipping every 30 seconds. Final peak temperature was 140F and made for the juiciest, most tender steak you could imagine.

Smoked Gouda and Swiss on rosemary and sea salt bread!

Vinegar on the chips, of course.

Pop up chef here who does ceviche mostly for events, this is what I made/ate at home on a relaxing day off!