I have been sourcing from @natoora since I started cooking professionally in NYC. Its great to have formed a solid relationship with such a reputable purveyor. I’m super grateful to the team for providing gorgeous peak season produce that we used in many of my dishes for the @pioneerworks supperclub series at @beardfoundation house. We slow roasted juicy yellow peaches until they caramelized. Infused the peaches with thai basil simple and churned it all into a silky smooth sorbet. The roasted peach sorbet was accompanied by deep red pluots, coconut whipped cream kissed with @burlapandbarrel cinnamon verum and @diasporaco kaveri vanilla bean. Black sesame and toasted pumpkin seed brittle added a playful crunch. The uchepos were made using bicolor sweet corn steamed in green corn husk and served alongside buttery avocado squash slices and bathed in confit valencia tomato sauce. The perfect summer combo. Spicy melon balls coated in a fresh lemon juice, pumpkin seed and @burlapandbarrel cobanero chile greeted guests at cocktail hour. Inspiration from @andybaraghani 😘 and growing up eating chile and melon prepared by street vendors on the corners of Oakland. Juicy sweet cherries finished the hoja santa and fried cod dish. Thank you for the seasonal bounty @natoora 💕 📸 @isabel_carolinaaa