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joon.eats
Shauna Saneinejad
Food artist & culinary productions for private dinners & grazing tables.
NYC, SF & beyond.
Bookings by Request: Hello@joon-eats.com@
جون (joon)
Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo
A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.
Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.
The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.
Migratory Notes:
• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice
MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil
Levantine Olive Oil - fennel, thyme, rosemary
Suya Lamb Manti - mint & sesame chutney
Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot
Migratory Notes: New York Edition Gin
Pickled Rhubarb
Tajin Jicama
Rose & Pistachio Marshmallow - cardamom
Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts
And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us
Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo
A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.
Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.
The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.
Migratory Notes:
• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice
MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil
Levantine Olive Oil - fennel, thyme, rosemary
Suya Lamb Manti - mint & sesame chutney
Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot
Migratory Notes: New York Edition Gin
Pickled Rhubarb
Tajin Jicama
Rose & Pistachio Marshmallow - cardamom
Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts
And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us
Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo
A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.
Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.
The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.
Migratory Notes:
• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice
MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil
Levantine Olive Oil - fennel, thyme, rosemary
Suya Lamb Manti - mint & sesame chutney
Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot
Migratory Notes: New York Edition Gin
Pickled Rhubarb
Tajin Jicama
Rose & Pistachio Marshmallow - cardamom
Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts
And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us
Migratory Notes: New York Edition by Emeka Ogboh, @goetheinstitut_newyork, @forthave_spirits & @natashadavidxo
A table to reflect how migration and diversity are experienced in contemporary urban life, this edition New York City. @forthave_spirits fused 11 flavors drawing inspiration from the city’s migration currents.
Bread as the universal spoon of hospitality, from Greenpoint Polish rye, Levantine pita and markouk, Bed Stuy naan, challah, spices from kalustyans. Beauty that it can all by found in NYC.
The cherry blossom branch represents renewal, hope, and impermanence— feelings of the migratory journey.
Migratory Notes:
• Juniper
• Coriander Seed
• Lime Peel
• Green Cardamom
• Grains of Paradise
• Black Lime
• Wild Mint
• Angelica Root
• Orris Root
• Chamomile
• Allspice
MENU
Barberry Labne - kumquat, saffron, pink peppercorn, chervil
Levantine Olive Oil - fennel, thyme, rosemary
Suya Lamb Manti - mint & sesame chutney
Kohlrabi Cigar - farmer cheese, lavender, honey, orange zest, pea shoot
Migratory Notes: New York Edition Gin
Pickled Rhubarb
Tajin Jicama
Rose & Pistachio Marshmallow - cardamom
Thank you to the team: @marcelloflutie @selijimenez_ @slimybutts
And thank you to @goetheinstitut_newyork @zacharias_bernhard.mkv @emilypretzsch for having us
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
Pleats and twists for @designwithinreach @careofchan Winter Cocktail party.
My subway sketchbook to reality thanks to the assists @wesleyens & @jeewlsss
Perfect florals @entriken_ny
Vessels @hellemardahl @audocph @muutodesign
Culinary execution @bite.new.york
THE TABLE
Urfa rosemary marcona almonds
Bowl of stemless Thomcord grapes
Bulgarian feta stuffed olives
Stilton blue cheese
Sesame focaccia
Figs
CANAPÉS
ADVIEH BEEF CARPACCIO, caramelized celery, salt crust potato
SALTY SWEET SUMAC DONUT, coffee bean
PISTACHIO BRULEED FIG, mint
SABZI STILTON, sesame focaccia, thomcord grape, dill
MARTINI BAR w/ @holiday.vodka
JOONTINI - Joon Eats Persian Pickle Brine, Pickled yellow bean & cherry green tomato
THE CLASSIC - Extra long twist
a modern take on gaz, a traditional Persian nougat from Isfahan.
as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.
that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.
our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.
shauna, you did your big one with this creation <3
a modern take on gaz, a traditional Persian nougat from Isfahan.
as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.
that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.
our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.
shauna, you did your big one with this creation <3
a modern take on gaz, a traditional Persian nougat from Isfahan.
as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.
that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.
our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.
shauna, you did your big one with this creation <3
a modern take on gaz, a traditional Persian nougat from Isfahan.
as much as cultural preservation is a duty we all share, the emergence of it in new forms is also essential. inherent to human consciousness is expansion and change. things are meant to change, we are meant to change. sometimes we resist that change, but what comes from it is a new opportunity and way to engage with life.
that is exactly what can be felt through these beautiful and delicious gazmallows creates by @joon.eats . taking something like gaz, that is so established within iranian culture, and transforming it into something new is an act of love. this product becomes a new way to share and showcase a culture that we love so much; the birth of a new object that represents our urgency to remain in relationship with a country and land we hold so much reverence for.
our hearts are always in Iran, and integrating our love for this land through our art is something we will continue to do for the rest of our lives.
shauna, you did your big one with this creation <3
Spring florals are in the air for @genius
DRESSED SPRING VEGETABLES
mint, chervil flower, pickled black radish
RAW SCALLOP
savory poached rhubarb, Persian cucumber, Meyer lemon, thyme flower
CHIVE FLOWER BULGARIAN FETA
advieh maple seed cracker
Thank you team!
Spring florals are in the air for @genius
DRESSED SPRING VEGETABLES
mint, chervil flower, pickled black radish
RAW SCALLOP
savory poached rhubarb, Persian cucumber, Meyer lemon, thyme flower
CHIVE FLOWER BULGARIAN FETA
advieh maple seed cracker
Thank you team!
Spring florals are in the air for @genius
DRESSED SPRING VEGETABLES
mint, chervil flower, pickled black radish
RAW SCALLOP
savory poached rhubarb, Persian cucumber, Meyer lemon, thyme flower
CHIVE FLOWER BULGARIAN FETA
advieh maple seed cracker
Thank you team!
A marshmallow to share with your friends.
Marshmallow inspired by gaz from Iran. Filled with pistachio and a spritz of floral water. This, with magnolia, before the flowers turned to leaves.
@bluemercury x @necessaire post spa tasting @spencers.spa
Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_
MENU featuring @necessaire ingredients
Lavender Pistachio Medjool Date
Rosemary Feta Gordal Olive
Jasmine Labneh Sesame Crisp
Mandarin Pickled Radish
Citronne Rose Collagen Marshmallow
Candied Ginger
@bluemercury x @necessaire post spa tasting @spencers.spa
Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_
MENU featuring @necessaire ingredients
Lavender Pistachio Medjool Date
Rosemary Feta Gordal Olive
Jasmine Labneh Sesame Crisp
Mandarin Pickled Radish
Citronne Rose Collagen Marshmallow
Candied Ginger
@bluemercury x @necessaire post spa tasting @spencers.spa
Product & flora styling @entriken_ny
Table & bites by Joon Eats Team: @marcelloflutie @selijimenez_
MENU featuring @necessaire ingredients
Lavender Pistachio Medjool Date
Rosemary Feta Gordal Olive
Jasmine Labneh Sesame Crisp
Mandarin Pickled Radish
Citronne Rose Collagen Marshmallow
Candied Ginger
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
A Poulet a day keeps the doctor away?
A trip to a place where I didn’t really know anyone, and left meeting so many. A time to be present, laying still in the sun, as the cool air (wind) brushes you. Remembering I’m an ocean girl, and no matter if it’s hot or cold, it’s the healthiest place to be.
Here are some things I ate and made at my Provincial table.
1. Favorite poulet roti and peeled chicken dripping potatoes from a trailer vendor at Marche du Prado. With my favorite Swiss kaltbach and corse goat chèvre. A lemon dressed salad for balance. I tried many Poulet roti on this trip (sometimes 2 a week.. not lying, this one was my favorite)
2. Fresh cured anchovies in bergamot, French olive oil, mint. When you’re somewhere with fresh anchovies, you get them.
3. Seafood platter for friends, some of the best gumbas I’ve ever had. @julianna_santolucito seared them in paprika, garlic, French butter, white wine and more olive oil.
4. Favorite thing I made? This toasted baguette with French butter, fresh tomatoes, unforgettable pepperoncinis, pressed with drizzled olive oil on the outside. Accompanied by my weekly olive choices from my Armenian marseille olive guy at Marche du Prado.
5. Artichokes. I watched the season pass from baby chokes to large beauties by the end of the trip. I prefer whole boiled, so your teeth can scrape the meat off the leaves, petal by petal, with olive oil, sea salt, lemon.
6. Clams and beans. Maripoix, fennel, nettles. Beautiful yes, tbh… I did not like the clams.. tongues were too big.
7. Beauty Mediterranean orange. Always skip winter for a place with citrus season.
The coldest winter I ever skipped was January in Marseille.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
It takes a village.
Tablescape and culinary production for @veja x @baserange launch. The initial reference of @fieldstudiesflora grassy motifs transported us to the sand dunes of ocean beach and the rocky cliffs of marseille.
Muslin as dunes, basmati rice as sand, and ingredients as dry-summer, Mediterranean flora.
MENU
Lavender Bulgarian Feta
Pomegranate Blueberry Wood Ear Mushroom, dried lime celery root, white sesame crisp, gold leaf
Beet Carpaccio, dill rice
Persian pickled Asparagus
Pistachio Orange Blossom Gaz Marshmallow
Sumac & mint coupe cocktail
The village: @marcelloflutie @ctleanne @selijimenez_ @wesleyens @tbt12 @siobhan___lowe @bookythefather
Thank you to @sommwhere for the beautiful space, @fieldstudiesflora for the perfect flora.
Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube
Iranian and spring flavors from painting to tray 🎨
Team:
@marcelloflutie
@lizavetamolyavka
Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube
Iranian and spring flavors from painting to tray 🎨
Team:
@marcelloflutie
@lizavetamolyavka
Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube
Iranian and spring flavors from painting to tray 🎨
Team:
@marcelloflutie
@lizavetamolyavka
Bites for @ilana_savdie opening of ‘Glottal Stop’ at @whitecube
Iranian and spring flavors from painting to tray 🎨
Team:
@marcelloflutie
@lizavetamolyavka
A marshmallow to share with your friends.
Marshmallow inspired by gaz from Iran. Filled with pistachio and a spritz of floral water. This, with magnolia, before the flowers turned to leaves.
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Joon Eats Persian Pickles (Torshi) have been there since day one. They have never missed a menu, from first pop ups in the park to making their way into a martini for @designwithinreach . The references may change, but it can’t be a table without them.
They are my monthly link to Iran, as I wash and layer carrots, radishes and green beans together, mixing the spice blend for their resting period. Thoughts are always with my grandma that taught me and family in Isfahan.
Dare to say most popular Joon eats menu item?
Pic #2 by @thekateowen
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Wrap table for @dvf vintage release. Integrated @dvf fabric with bold bites.
Major support: @marcelloflutie @madisonn_wynn @jeewlsss @selijimenez_ @tbt12
Popping Florals: @entriken_ny
Iphone photos: @abo_cad0
MENU
ROSEMARY ROAST pistachios & almonds
JOON EATS PERSIAN PICKLES purple asparagus & French radish
STEAK TARTARE pickled mustard
SEASONAL GRAPE TARTARE, dill, pine nut
BULGARIAN WHIPPED FETA, mint oil, amaranth sprout, papadam
SALTY SWEET DONUTS, pea flower crème anglaise
ROSE CARDAMOM MERINGUES
Voir les histoires Instagram en secret
Le visionneur d’histoires Instagram est un outil simple qui vous permet de regarder et de sauvegarder secrètement les histoires Instagram, vidéos, photos ou IGTV. Avec ce service, vous pouvez télécharger du contenu et l’apprécier hors ligne quand vous voulez. Si vous trouvez quelque chose d’intéressant sur Instagram que vous souhaitez vérifier plus tard ou si vous voulez voir des histoires tout en restant anonyme, notre Visionneur est parfait pour vous. Anonstories offre une excellente solution pour garder votre identité cachée. Instagram a lancé la fonctionnalité Stories en août 2023, rapidement adoptée par d’autres plateformes en raison de son format engageant et temporaire. Les histoires permettent aux utilisateurs de partager des mises à jour rapides, qu’il s’agisse de photos, vidéos ou selfies, agrémentés de texte, emojis ou filtres, visibles pendant 24 heures seulement. Cette fenêtre de temps limitée crée un fort engagement par rapport aux publications régulières. Aujourd’hui, les histoires sont l’un des moyens les plus populaires de se connecter et de communiquer sur les réseaux sociaux. Cependant, lorsque vous regardez une histoire, le créateur peut voir votre nom dans leur liste de visionneurs, ce qui peut poser un problème de confidentialité. Et si vous souhaitez naviguer dans les histoires sans être repéré ? C’est là qu’Anonstories devient utile. Il vous permet de regarder du contenu public sur Instagram sans révéler votre identité. Il vous suffit d’entrer le nom d’utilisateur du profil qui vous intéresse, et l’outil affichera ses dernières histoires. Fonctionnalités du visionneur Anonstories : - Navigation anonyme : Regardez des histoires sans apparaître dans la liste des visionneurs. - Aucun compte requis : Regardez du contenu public sans vous inscrire à un compte Instagram. - Téléchargement de contenu : Sauvegardez directement du contenu d’histoires sur votre appareil pour une utilisation hors ligne. - Voir les highlights : Accédez aux Highlights Instagram, même après la période de 24 heures. - Suivi des reposts : Suivez les reposts ou l’engagement sur les histoires des profils personnels. Limitations : - Cet outil fonctionne uniquement avec les comptes publics ; les comptes privés restent inaccessibles. Avantages : - Respect de la vie privée : Regardez n’importe quel contenu Instagram sans être repéré. - Simple et facile : Aucune installation d’application ni inscription requise. - Outils exclusifs : Téléchargez et gérez du contenu de manière que Instagram ne permet pas.
Avantages d’Anonstories
Explorer les histoires IG discrètement
Suivez les mises à jour Instagram en toute discrétion tout en protégeant votre vie privée et en restant anonyme.
Visionneur privé Instagram
Consultez les profils et photos anonymement avec aisance grâce au visionneur de profil privé.
Visionneur d’histoires gratuit
Ce service gratuit vous permet de voir les histoires Instagram anonymement, garantissant que votre activité reste cachée de l’uploader.
Questions fréquemment posées
Anonymat
Anonstories permet aux utilisateurs de voir les histoires Instagram sans alerter le créateur.
Compatibilité des appareils
Fonctionne parfaitement sur iOS, Android, Windows, macOS et les navigateurs modernes comme Chrome et Safari.
Sécurité et confidentialité
Privilégie la navigation sécurisée et anonyme sans nécessiter de coordonnées de connexion.
Pas d’inscription
Les utilisateurs peuvent voir des histoires publiques en entrant simplement un nom d’utilisateur — sans compte requis.
Formats pris en charge
Télécharge les photos (JPEG) et les vidéos (MP4) facilement.
Coût
Le service est gratuit.
Comptes privés
Le contenu des comptes privés n’est accessible qu’aux abonnés.
Utilisation des fichiers
Les fichiers sont destinés à un usage personnel ou éducatif uniquement et doivent respecter les règles de droit d’auteur.
Comment ça marche
Entrez un nom d’utilisateur public pour voir ou télécharger des histoires. Le service génère des liens directs pour sauvegarder le contenu localement.