rosy bites

rosy's gastronomy notepad

creative spaces

Featured on The Selby now: Eric Werner & Mya Henry - chef & restaurant owners at the Valladolid Farmers Market and at their restaurant Hartwood - Tulum, Mexico - March 30th, 2011

Wish Hartwood was around when I was in Tulum last September! These lustrous photos are on Todd Selby’s photo blog which showcases interesting people in their creative spaces (kitchens included!).

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The Living Kitchen 
aka The Flow Kitchen by Studio Gorm
Makes you think about all the wasteful aspects of a traditional kitchen, doesn’t it?

See how neat this is. Below the cutting board is where natural scraps can go down the vermicomposter where the final compost can be used as an organic fertilizer for plants above.

The Living Kitchen

aka The Flow Kitchen by Studio Gorm

Makes you think about all the wasteful aspects of a traditional kitchen, doesn’t it?

See how neat this is. Below the cutting board is where natural scraps can go down the vermicomposter where the final compost can be used as an organic fertilizer for plants above.

Outstanding in the Field

This has been on my bucket list for awhile! Outstanding in the Field is a mobile restaurant without walls. It’s a roving feast of farmers, activists and chefs hosting dinners from one beautiful outdoor location to the next. The mission is to “re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.” It all started in 1998 with intimate dinners between a few passionate food artisans and farmers in Santa Cruz and has evolved to a national tour of dinner adventures complete with locally sourced food, a big red 60-year old bus, amazing regional stories and breathtaking environments!


Half Moon Bay, CA

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Ktown cravings for soon dae. Sausage? Blood sausage…Yes.
I needed acidity to balance the saltiness and fattiness so I made a quick relish using lemon juice, Sriracha and thinly sliced red onion!

Ktown cravings for soon dae. Sausage? Blood sausage…Yes.

I needed acidity to balance the saltiness and fattiness so I made a quick relish using lemon juice, Sriracha and thinly sliced red onion!