We source fruits and veggies locally from the farmer's market to make a delicious and refreshing welcome drink.

We special order our bread from aspiring bakers from people's homes. This bread is made from Jason Wilkerson's home in Oakland, CA. Served with tempered butter that's probably too salty for your upcoming doctor's visit but good enough for your soul.

It's winter time and nothing screams it's cold outside than bitter greens. But honestly, who likes eating bitter lettuce?? We balance out the bitterness with a bright ver jus vinaigrette, poached eggs, fine herbs, and compressed fennel.

We like making fun potatoes so we put lots of love and different techniques that will provide contrasting textures and balance. This isn't your grandma's Thanksgiving mashed potatoes!

Believe it or not, I make the best greens. Simple preparation with the right balance of spicy, acidic, pungent, and hearty.

My friends and I competed in our very first food competition, and it was all about chili. After intensive research on chili competitions, we concluded that winning bowls did not have ground beef, crushed tomatoes, and most importantly, no beans. We had no idea what we were doing when the competition began and were definitely the underdogs. We use smoked chicken and garnish it with a beautiful succotash relish good enough for 2nd place. (The judges told us it would have won 1st if we had beans)

Growing up my dad had this magical ability to feed more people with a single chicken than I've ever seen. Of course to him, it's just the way he grew up butchering chicken in the Philippines, but for someone like me it was a revelation when it comes to dinner parties. I take my dad's technique of frying chicken with very little dredge and I pair it with a thai chili gastrique. This isn't your average dredged up fried chicken!

My family didn't eat a lot of dessert but we ate a lot of fruit after dinner. My dad is a fiend for sweet fruit and will drive to the furthest asian grocery store in order to get the best available. We find fruits at the farmer's market at it's peak and use a simple preparation in order to maintain it's integrity while highlighting its beautiful flavors. Served with bread and house ricotta.

This month's gelato will feature a sweet/tart gelato of apple and pear topped with honeycomb crumble.