Gnocchi. Tortas. Stock. Eggs. Buffalo Tofu. Panda bread.

Gnocchi with pickled-pepper beet tomato sauce and roasted broccoli:

Gnocchi, roasted broccoli, gruyère.
Sauce: beet, tomato, pickled peppers, olives, capers, achiote verde, chicken glace, onions, garlic, balsamic.

Pork butt tortas:

Braised pork butt then marinated with juices, chalula and caramelized onions.
Garnish: lettuce, seaweed mayo, white onion, salsa verde, lime, chalula.

The braised pork butt:


Gnocchi with Cheese Sauce:

Squishy potato gnocchi.
Sauce: garlic, pasta water, aged goat cheese, emmentaler, gruyere, paprika, dried basil.
Garnish: scallions, sumac.
The squishy old extremely tasty potatoes for gnocchi:



Chicken stock for chicken glace:


Egg with bolognaise and hash brown:

Hash brown, egg, sauce from Mom, aged goat cheese.

Truffle Buffalo Tofu:

Dry-seared tofu.
Sauce: truffle butter, Frank's hot sauce, honey.
Garnish: shiso.

Panda perdu with grapefruit fig sauce:

Panda bread French toast: soy milk, egg, cream, kahlua, lemon zest, cinnamon, nutmeg.
Sauce: grapefruit juice, rehydrated fig, maple syrup, cream cheese, cherry juice.

Panda bread, following this recipe: