Author Archives: Milkfarm
Need double dose pick-me-up to get you back on track after a long weekend? Try our new @letterpresschocolate bar made with coffee and cocoa nibs! David did a pour over using cocoa butter to infuse the roasted coffee beans into his bar. Yum-mo! 5/28 #milkfarmlunch 1)THE CLAUDINE: SALAMI, cracked pepper, herbed butter, fresh cucumbers and swiss on baguette 2)ASPARAGUS: fromage blanc, 8 minute egg, lemon artichoke tapenade, herbs and greens in baguette 3)MUFFALETTA: Aioli, salami, fresh mozz and herbs on ciabatta 4)GRILLED CHEESE
Came across this beauty (yipes!) when I went to visit mom’s house today???. I went to culinary school 20 years ago in San Francisco, one month after high school graduation. It was 1999 and I was 17 years old living in the Tenderloin on O’Farrell St. I went to school full-time and scored my first kitchen job working garmo/pastry at Stars. I had leg cramps and bloody noses every day from being so exhausted. I’m incredibly fortunate that my mom supported my crazy desire to cook for a living and allowed me to bypass college (outrageous in Asian culture). I never imagined how amazing my life in this industry would/could turn out to be. I am so grateful to have Milkfarm and to be here today, sharing my love for food with the community. Thank you for supporting my dreams Cheers to 20 more years!
Came across this beauty (yipes!) when I went to visit mom’s house today???. I went to culinary school 20 years ago in San Francisco, one month after high school graduation. It was 1999 and I was 17 years old living in the Tenderloin on O’Farrell St. I went to school full-time and scored my first kitchen job working garmo/pastry at Stars. I had leg cramps and bloody noses every day from being so exhausted. I’m incredibly fortunate that my mom supported my crazy desire to cook for a living and allowed me to bypass college (outrageous in Asian culture). I never imagined how amazing my life in this industry would/could turn out to be. I am so grateful to have Milkfarm and to be here today, sharing my love for food with the community. Thank you for supporting my dreams Cheers to 20 more years!
#Repost @brokenbread_ • • • • • • What happens to mainstream diets when it isn’t healthy or economical to rely on main protein sources like beef, pork, and chicken? This episode of #brokenbread finds @chefroychoi spending time with chefs @hankandbeanla who make a surprising plant-forward dinner featuring non-traditional protein sources like crickets ? and jellyfish. Tune in Wednesday, May 29 at 8:30 p.m. to see me and @pandajer break bread with ROY CHOI on this episode. This is an incredibly inspiring series and I’m so grateful to be a tinytiny part of it (although I didn’t know I was going to be on this show when asked to have dinner????).
#Repost @brokenbread_ • • • • • • What happens to mainstream diets when it isn’t healthy or economical to rely on main protein sources like beef, pork, and chicken? This episode of #brokenbread finds @chefroychoi spending time with chefs @hankandbeanla who make a surprising plant-forward dinner featuring non-traditional protein sources like crickets ? and jellyfish. Tune in Wednesday, May 29 at 8:30 p.m. to see me and @pandajer break bread with ROY CHOI on this episode. This is an incredibly inspiring series and I’m so grateful to be a tinytiny part of it (although I didn’t know I was going to be on this show when asked to have dinner????).
Happy Memorial Day! We’re open with regular hours, so swing by, grab some cheese, crack open a beer, and enjoy your day off! —— 5/27/19 #milkfarmlunch SALAMI: genoa salami, pt. reyes tomme, sundried tomato marcona almond pesto, greens, fresh herbs, sundried tomatoes, fresh basil, and EVOO on baguette • PORK MELT: smoked pork loin, house sundried tomato fennel relish, greens, smoked mozz, fontina, holey cow, and garlic aioli on ciabatta • MUSHROOM MELT: roasted shitakes, oyster mushrooms, and shallots, fontina, smoked mozz, fresh herbs, cracked pepper, greens, and garlic aioli on baguette • GRILLED CHEESE • COOKIES
Happy Memorial Day! We’re open with regular hours, so swing by, grab some cheese, crack open a beer, and enjoy your day off! —— 5/27/19 #milkfarmlunch SALAMI: genoa salami, pt. reyes tomme, sundried tomato marcona almond pesto, greens, fresh herbs, sundried tomatoes, fresh basil, and EVOO on baguette • PORK MELT: smoked pork loin, house sundried tomato fennel relish, greens, smoked mozz, fontina, holey cow, and garlic aioli on ciabatta • MUSHROOM MELT: roasted shitakes, oyster mushrooms, and shallots, fontina, smoked mozz, fresh herbs, cracked pepper, greens, and garlic aioli on baguette • GRILLED CHEESE • COOKIES
5/26/19 #milkfarmlunch CLAUDINE: salami, tomme cheese, fresh cucumber, cracked black pepper, and beurremont butter on baguette • MUSHROOM MELT: roasted shitake and oyster mushrooms, roasted onion and shallot, greens, fresh herbs, fontina, smoked mozzarella, and garlic aioli on focaccia • PORK MELT: smoked pork loin, house sundried tomato fennel relish, fresh herbs, greens, fontina, smoked mozz, holey cow, and garlic aioli on ciabatta • GRILLED CHEESE • COOKIES
5/26/19 #milkfarmlunch CLAUDINE: salami, tomme cheese, fresh cucumber, cracked black pepper, and beurremont butter on baguette • MUSHROOM MELT: roasted shitake and oyster mushrooms, roasted onion and shallot, greens, fresh herbs, fontina, smoked mozzarella, and garlic aioli on focaccia • PORK MELT: smoked pork loin, house sundried tomato fennel relish, fresh herbs, greens, fontina, smoked mozz, holey cow, and garlic aioli on ciabatta • GRILLED CHEESE • COOKIES
