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Digging my @departmentofbrewology shirt from @alabastercoffee. 25% of the profits go towards the local nonprofit Thrive, an organization that aids with immigration legal services, ESL classes, and cultural integration. Go grab one before they're gone!

It's been a minute. Blog post linked in bio. It's pretty rough, but that's where we're at lately. Check it if you want to ✌

Feeling very hazy lately. I don't often feel comfortable getting too deep/personal on this account anymore, but I felt like sharing a bit of the #struggle. These pop up dinners have been my pride and joy the past year, but they're hard. Exhausting. I work a full time job that I love, that pushes me skill and creativity wise, on top of these personal pursuits of experimentation. I am proud of the events I've put together and presented to the public, but now that I've taken a break, I am finding it hard to work up the energy to work on anything new. Updating my website, writing blog posts, penning menu ideas, they all seem very, very tiring at the moment. Not bad! Just tiring. I am teaching myself all of these fine dining and tasting menu techniques, it's all trial and error, and I think I have finally let myself physically feel just how draining that can be. After Prose & Lost Souls, I was hoping to do another dinner in January, but if I have learned anything this past year, quality is better than quantity, and slow and meaningful is better than fast and flashy. If you are looking forward to another dinner, excellent! As am I, and it will come. I am learning to pace myself, and sometimes let inspiration flow towards me, instead of running and running through thickets to find it. If you're pursuing a dream, and going through a rough patch, a writer's block of sorts, I hope you can find a rest bit period as well. Let yourself recoup. Anywho, until next time! - Colleen / In Whites

I knew it, a month off of dinner planning and now I'm itching to experiment and create new things. Remembering this plate from last January; spice encrusted and roasted whole celeriac, pickled onions, marinated chiles, shaved manchego, and local raw honey.

Sweet Spring memories. Miso braised turnips, chickweed, fizzy grapes, saké sabayon.

#TBT to end of summer flavors. Corn verrine, with corn milk custard, charred rosemary and blackberry conserve, fried cornbread, corn mousse, and on top a shard of burnt corn husk candy. Garnished with burnt corn, popcorn, blackberries, and micros.

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