Color dinners returned this week with a late summer red. Red, the color of  tomatoes, beets and berries, pomegranate, cherries, cranberries and cabbage, watermelon and watermelon radishes, hot peppers, sweet peppers, campari, rhubarb, salumi, red curry, red lentils, red quinoa, and wine-braised meats. It was, truly, an epic dinner. We had a new spot with more room and more guests, and three dinners in, imaginations … Continue reading red.


The color dinner series, which launched in April with green, returned this weekend with a sunny, summery, yellow. Yellow! There’s corn (we could and almost did have an entire meal made of corn…),  summer squash and zucchini flowers, chickpeas and canary beans, lemons, pineapple, yellow watermelon and mango, bell peppers, heirloom & cherry tomatoes, saffron, curry, eggs! ‘Twas a bright, cheerful afternoon full of delicious … Continue reading yellow.


We spend a lot of time making food, and even more time making art, so really, it was just a matter of time before these two things became one. We’ve had monochromatic meals kicking around in our head for ages. As artists and food makers, the challenge of creating an interesting-to-eat, balanced meal within bizarre and essentially arbitrary parameters – such as a single color … Continue reading green.