What a really great experience. I was invited to cook a fruitful fete for 13 guests curated by Rimma Bosheritan. Rimma organizes a series of curated group talks called Dialogue, with each talk focusing on a different subject. This dinner was the wrap up for the years worth of seasonal talks.
Good friends Joseph Mcpherson and Meryl were there helping me out while Isaac and Jaime opened up their warm and eclectic home to the arriving faces and Angela Decenzo documented the night. It was really fun creating this menu, it felt like I went out of my comfort zone with plating but I can’t think of a better way to experiment than a table filled with mostly strangers. Here is the menu. I broke down the plating to first passed appetizers into the dinner. ❤ thank you to everyone that came and thank you Rimma for organizing!
crostini:
spiced beet, pickled mustard seeds, chives dill and fromage blanc.
smokey eggplant caviar with creme fraiche, szechuan peppercorns
treat:
deviled egg, croquette de baccalao, aioli, marash pepper
sit:
chicory and carrot salad, sherry vin, pomegranate, persimmon and a savory granola with barberries and black lime
black cod. mole verde, fall squash puree, nasturtium, garden spinach
clean:
mussels escabeche, sea grapes, mussel reduction gelee, olive oil braised artichokes
end:
hazelnut torte with chessnut and mascarpone cream, pink lemon syrup with urfa
State of Flux 
Tina! This dinner sounds absolutely perfect. I hope one day we can cook together, or for each other. xo — Dolores
Tina, this dinner sounds perfect. I hope that one day we can cook together, or for one another. xo – Dolores