Instagram Story Viewer
View Instagram Stories Anonymously
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
View Instagram Stories in Secret
The Instagram Story Viewer is an easy tool that lets you secretly watch and save Instagram stories, videos, photos, or IGTV. With this service, you can download content and enjoy it offline whenever you like. If you find something interesting on Instagram that you’d like to check out later or want to view stories while staying anonymous, our Viewer is perfect for you. Anonstories offers an excellent solution for keeping your identity hidden. Instagram first launched the Stories feature in August 2023, which was quickly adopted by other platforms due to its engaging, time-sensitive format. Stories let users share quick updates, whether photos, videos, or selfies, enhanced with text, emojis, or filters, and are visible for only 24 hours. This limited time frame creates high engagement compared to regular posts. In today’s world, Stories are one of the most popular ways to connect and communicate on social media. However, when you view a Story, the creator can see your name in their viewer list, which may be a privacy concern. What if you wish to browse Stories without being noticed? Here’s where Anonstories becomes useful. It allows you to watch public Instagram content without revealing your identity. Simply enter the username of the profile you’re curious about, and the tool will display their latest Stories. Features of Anonstories Viewer: - Anonymous Browsing: Watch Stories without showing up on the viewer list. - No Account Needed: View public content without signing up for an Instagram account. - Content Download: Save any Stories content directly to your device for offline use. - View Highlights: Access Instagram Highlights, even beyond the 24-hour window. - Repost Monitoring: Track the reposts or engagement levels on Stories for personal profiles. Limitations: - This tool works only with public accounts; private accounts remain inaccessible. Benefits: - Privacy-Friendly: Watch any Instagram content without being noticed. - Simple and Easy: No app installation or registration required. - Exclusive Tools: Download and manage content in ways Instagram doesn’t offer.
Advantages of Anonstories
Explore IG Stories Privately
Keep track of Instagram updates discreetly while protecting your privacy and staying anonymous.
Private Instagram Viewer
View profiles and photos anonymously with ease using the Private Profile Viewer.
Story Viewer for Free
This free tool allows you to view Instagram Stories anonymously, ensuring your activity remains hidden from the story uploader.
Frequently asked questions
Anonymity
Anonstories lets users view Instagram stories without alerting the creator.
Device Compatibility
Works seamlessly on iOS, Android, Windows, macOS, and modern browsers like Chrome and Safari.
Safety and Privacy
Prioritizes secure, anonymous browsing without requiring login credentials.
No Registration
Users can view public stories by simply entering a username—no account needed.
Supported Formats
Downloads photos (JPEG) and videos (MP4) with ease.
Cost
The service is free to use.
Private Accounts
Content from private accounts can only be accessed by followers.
File Usage
Files are for personal or educational use only and must comply with copyright rules.
How It Works
Enter a public username to view or download stories. The service generates direct links for saving content locally.