My favorite part about these posts is how they’re so uncurated. The photos aren’t styled. They’re not edited. It’s just real food in real life. Isn’t that such a nice change of pace?
I hope you all can take some time to really unplug this week. Use the extra time to reflect on what you’re grateful for and soak up all the love around you. It’s so important. Happy early Thanksgiving!
Two fried eggs with avocado toast topped with local micro greens + coffee.
Pancakes made with a local whole grain mix + microwaved blueberries, maple syrup, and buttah.
Nutty Dragon Bowl + Pesto Avocado Toast a la Alchemy.
Shakshouka with local potatoes sauteed in buttah + EVOO.
Roasted Butternut Squash Soup with candied pecans.
Veggie sushi from FUSIAN.
Taste testing a carrot cake waffle, egg sammie, oatmeal, and hash for Alchemy 2!
Tacos with the best chickpea pecan taco meat and all the salsa.
Alllll the food at Mitchell’s Ocean Club, including the new tuna rossini app, grouper with gnocchi, scalloped potatoes, and snap peas with sweet soy butter.
Salmon salad with ricotta salata, butternut squash, marcona almonds, and hopped vinaigrette from The Crest.
Pizza night at Harvest! Kale Caesar + Spicy Yuma pizza.
Margaritas + chips and salsa from Cosecha.
TRISM pumpkin donut with salted vegan buttercream and candied pecans.
The most amazing double chocolate brownie bites! Recipe coming soon.
Stauf’s best ever blueberry buttermilk muffin + coffee.
The most amazing chocolate peanut butter pie from Mitchell’s Ocean Club.
Salted chocolate peanut butter Perfect Bar. So good microwaved with extra salt!
Siggis’s vanilla yogurt with cranberry sauce and muesli from Pistacia Vera.