Sublime

Sardines! 🐟🐟🐟 This is the first piece I made for my upcoming mini solo show at @nucleusportland opening September 2nd. The show is grocery themed because I just wanted to take a break and draw silly little product ads. I also love drawing letters and haven’t done it in a while! Tinned fish has been... See more

A life-changing Michelin 3-star cheesecake 🧀 ミシュラン三つ星屋のチーズケーキ Chef @kishidashuzo of Tokyo’s famed Michelin 3-star French restaurant Quintessence first developed this one-of-a-kind cheesecake as a way to keep his staff and restaurant afloat during the pandemic. Unwilling to settle for... See more

Carrot-koji oil flavored with wild carrot seeds, blended into an aioli using only soy milk, shio koji, and dill vinegar. #kojibuildscommunity

@Keith_Wasserman Fish is better at Sushi Fumi and Uzumaki and half the price. But it's a nice flex if can valet the Wasserman Lambo up front.

How to Make Paul Bocuse’s Red Snapper w/ Potato Scales 🇫🇷🐟🥔 (feeds 2 people) INGREDIENTS 🗒️ 2 filets of red snapper (150g each). Skin and bones removed 1 large russet potato (with a ring cutter) OR 8-10 small Ratte potatoes 1/4 cup clarified... See more

A legjobb Halloween-jelmez díját mi neki adjuk. 🐾🎃🐾🎃🐾🎃🐾🎃🐾🎃🐾🎃 #joyhungary #mik #halloween #cute #cat