Alex (@everythingalexcooks) & I hosted a whole fish dinner party, sponsored by @flybyjing and @scoutcanning (@chefcharlottelangley) 🐟🌶💖 The prompt was for each guest to “bring a whole fish — interpret as you wish.” This theme was honestly one of my favorites because it’s so wholesome and intimate and quirky and fun. It’s full of possibilities and lends itself to showcasing each guest’s story, whether it be about their culture, upbringing, family traditions, taste palate, or creativity. In the end we got to eat sooo much fish while also learning so much about one another. It was such an ideal way to bring the online food community offline and connect in person; I wish I could do this over and over again, using other ingredients as prompts !! Major shoutout to @rababsomething for creating this dreamy water-inspired floral-scape. I told her I’d love to see abundant coral, fluid and water motifs and she naileddd it (as always!) 🌸🪸💧 Fish details: Sichuanese salt-baked largemouth bass with soy chili peppercorn sauce by @thebaodega Polish porgy with horseradish creme fraiche, herby dill sauce and roasted beets by @foodsandfloss Seafood bruschetta with summer corn, mint, and tomato by @cakesniffing Thai kaffir lime lemongrass striped bass by moi Kiki’s Delivery Service’s cod & kabocha squash pie by @pearvarin Korean fried red snapper with soy-plum sauce by @everythingalexcooks Sichuan-style roasted carrots and beets & Crispy chili peach frisée salad using @flybyjing’s Sichuan Chili Crisp, Zhong Sauce, and Tribute Oil, and Chili Pepper Oil Pan con tomate y conservas using @scoutcanning’s canned lobster, mussels, and trout 🎣 And for dessert— vanilla sundae with crispy chili granola crumble using @flybyjing’s Chili Crisp, which I know sounds like an unexpected combo but I demand everyone to try at least once (and thank us later!!) 🍨🌶💣 xx Pearl