Went to Maui. Made a video while in Maui. Would go back to Maui.
I'll admit that Hawaii isn't the first place that comes to mind when I think of taking a trip. I tend to lean more towards cities with people walking briskly among a sea of cars and buildings, but Maui proved to be an exceptional experience in self reflection. With minimal distractions and a laid back attitude I understand why people escape the hustle of the city and hideaway at Maui. Click the image above to see more pictures within the photo series.
Not many pastry chefs can claim veganism as the origin of their journey into pastry, but that’s what Wingen credits with bringing into Homestead, which is not a vegan restaurant by any means. Confused? It’s gets even more unorthodox. One visit to the restaurant led her from having zero professional cooking experience and working a desk job at Jamba Juice to making delicious donuts and other pastries at one of Oakland’s best farm-to-table restaurants. You’ll have to watch the video to get the full story.
In case you were wondering, Wingen isn’t vegan anymore, however she does offer a couple of vegan pastries in her repertoire.
Here's a link to the original Nosh post.
I worked with Eater SF to take photos of a new San Francisco mid-market Caribbean restaurant called Kaya, which was used across two articles, one focusing on the interior and another on the food. Kaya, which moves into the 1420 Market St. space originally housed Alta CA. Click on the images below to read the articles and view the photos!
Inside Alta’s Transformation Into a Chill Island Hangout and Community Hub
Check Out Kaya’s Bold Menu of Jerk Spice and Island Flavors
Here's a quick video. I was able to sit down with East Bay Chef Dennis Imazumi and ask him how his perception of being a chef has shifted now that he's been at it a few years. Dennis helped create the ramen menu at the contemporary Japanese restaurant Ozumo and blends Japanese techniques with rustic cooking.