mustard

A plate with perfectly cooked dumplings, lightly golden brown and gently steaming, accompanied by a small dish of savory dipping sauce.

Cheeseburger Dumplings

Main Course - Fusion - January 22, 2023
The top view offers a glimpse into the luxurious world of gastronomy: a stunningly bright, halved lobster shell filled with juicy chunks of lobster meat coated in a creamy light-yellow béchamel sauce with hints of green herbs, contrasted against the deep-red lobster shell. The lobster is arranged on a plate circled with mixed greens and an array of dainty edible flowers cultured for a burst of colors.

Grand Manhattan Lobster Thermidor

Main Course - American - September 25, 2023
Think depth and contrast for the perfect snapshot. A slice of toasted, golden brown multi-grain bread forms the base. It's generously smeared with luscious, creamy avocado followed by chunks of ruby-red Tuna confit, the hero of the dish. These are adorned with ruby red bits of diced tomato and specks of green chive. A gentle drizzle of golden lemon-garlic dressing graces the arrangement and a small sprig of dill on top adds the final touch.

Fusion-style Tuna Tartine

Brunch - Fusion - November 26, 2023
Golden-brown cylinders of stuffed beef, speckled with caraway seeds and garnished with sprigs of rosemary. Underneath, a bed of red cabbage infused with a deep purple hue, and surrounding them, delicate pools of the tangy mustard cream sauce. The plate is accented with a sprinkling of fresh flat-leaf parsley for a pop of vibrant green.

Krampusnacht Sauerkraut Rouladen

Main Course - German - December 05, 2023
The deep reddish-brown, tender strands of pork generously piled on a plate, glistening under the warm sauce. Golden pools of tangy mustard sauce glaze the top, adding an alluring sheen. Pops of emerald green from the sauteed collard greens peek from beneath and around the pork, placed aesthetically. A lemon wedge on the side for an added burst of color.

Cajun Spiced Keto Pulled Pork with Mustard Sauce & Sautéed Collard Greens

Main Course - American - December 13, 2023
Glistening green beans lay like a lush bed, propping up golden brown chicken pieces coated in a layer of enticing Dijon glaze. Small punctuations of vibrantly caramelized lemon wedges and scattered chopped herbs lend an aesthetic balance of color and texture as steam lazily rises from the concoction.

Green Bean Cassolette with Dijon Mustard Chicken

Main Course - French - June 06, 2024
From above, the dish is a vibrant palette of wholesome new potatoes, charred corn and fresh green herbs artistically arranged on a sleek black plate. Tiny droplets of honey-mustard vinaigrette shine like dew drops, and the dish is finished off with a sprinkle of pepper.

Honey-Mustard Glazed New Potato Salad with Charred Corn

Quick and Easy - American - July 09, 2024
Glistening pulled chicken piled high on a stark white plate, cloaked in deep purple blackberry barbecue sauce. The vibrant hues of the blackberries catch the light, while flecks of fresh cilantro add a splash of green. Served alongside, rustic hand-cut sweet potato fries provide a contrasting tinge of orange.

Blackberry BBQ Pulled Chicken

Main Course - American - August 29, 2024
Finished dish, when looked from above, showcases a colorful spectrum of purples, greens, and oranges. Chopped roasted eggplants sitting generously on a bed of mixed greens, sprinkled with pecans, cranberries, and quinoa. Drizzled in bright orange pumpkin vinaigrette leaves a visually tempting trail.

Roasted Eggplant Fall Salad

Main Course - American - October 13, 2024
A rustic centerpiece of honey glazed golden brown chicken perfectly nestled amidst emerald roasted Brussels sprouts and vibrant orange chunks of butternut squash. A sneak peek of pomegranate seeds add tantalizing crunch and color, garnished with fresh rosemary sprigs to pop in an aromatic earthy hue.

Honey Glazed Chicken with Roasted Brussels Sprouts & Butternut Squash

Main Course - American - October 23, 2024
A warm golden brioche bowl is generously filled with creamy Dijon-flavored Cremini mushrooms, flecked with vibrant green herbs. Set against a crisp white plate, the dish is garnished with a fresh sprig of thyme. The brioche dome tops, lightly toasted, lay gently askew, revealing the irresistible filling inside.

Dijon-Cremini Mushroom in Brioche Bowls

Main Course - French - October 27, 2024
A perfectly baked golden brown puff pastry sits with beautiful imperfections, a testament to it being handmade. Peeking from underneath is succulent chicken, glistening with the zesty lemon thyme sauce. The plate is accessorized with a few sprigs of fresh thyme and a slice of lemon, adding fresh pops of color.

Lemon Thyme Chicken en Croute

Main Course - French - June 06, 2025
Imagine yourself looking down to find a beautiful platter, neat green-pockets of lettuce, perfectly holding succulent cubes of chicken. All glistening under a glaze of golden, creamy Dijon sauce. The platter is garnished with vivid capers and slivers of red radish, the last bits of pink and green hinting at the vibrant flavors bursting from within.

French Chicken Lettuce Wraps with Dijon Mustard Sauce

Main Course - French - June 08, 2025
The rich auburn of the cooked duck is aesthetically contrasted by the bright colorful raspberry-orange glaze that lively drips down its sides. On a white or neutral-toned plate, a twirl of orange zest sits atop the glistening duck, while fresh raspberries and green herbs scatter around it, providing an immediate feast for the eyes.

Raspberry Vinaigrette Duck a l'Orange

Main Course - French - June 09, 2025
From above, you see evenly golden cubed potatoes scattered with bright green wilted spinach and hints of crispy bacon. The vibrant yolk of a perfect sunny-side-up egg rests in the center, with enticingly savory drizzles of mustard-miso sauce crisscrossing the dish. The edges of the plate showcase the contrasting garnishes - a dusting of finely chopped chives and a sprinkle of red chili flakes.

New Potato and Spinach Hash with Mustard-Miso Drizzle

Breakfast - American - July 18, 2025
The golden, crisp, gruyere-crusted lobster takes center stage on a pristine white plate, its plump, creamy-fleshed meat peeking from a split-open, deep-red shell. Bits of fresh green tarragon add a spark of freshness to the luscious, glossy sauce that pools around the edges.

Aged Gruyere Lobster Thermidor

Main Course - French - September 25, 2025
A beautiful plate showcasing half eggshells filled with creamy, golden mixture, sprinkled with caramelized leeks and edible sunset-red marigold petals scattered around. Purple eggplant skins, curled into delicate spirals, sit elegantly atop each deviled egg, creating an eye-catching contrast.

Eggplant Deviled Eggs with Caramelized Leeks

Appetizer - American - October 29, 2025