Had an amazing time cooking in North Carolina with my friend the very talented @madisontaylorstophel for a holiday dinner party event. All the juicy details below. 🥂 Gin, amaretto, fresh grapefruit + lemon juices, salinity (ok just salt/sugar water), soda for some sparkles, fresh grated nutmeg. Local blue sage oysters with loads of winter citrus turned candied citrus mignonette (sherry, shallot, etc.) Harissa popcorn butter. If you can put butter in popcorn you can put popcorn in butter. We did at least. Inspired by @onewhitestreet. @collectedfoods harrisa of course. Salad of smoked delicata with a hint of sweet + heat, greens dressed in white balsamic & tahini vin, toasted hazelnuts + juicy pomegranates. Brined & seared scallop nestled in a seafood bisque with blistered jammy tomatoes, crispy serrano ham, chive-tarragon oil & mustard micro greens. Braised short rib, saffron risotto, the yummiest sweet-tangy-nutty pistachio agrodolce (basically an Italian sweet & sour sauce). If everyone started topping their short ribs with agrodolce the world would be a better place btw. Ended the night with mulled wine poached pears simmered with vermouth & sezchuan & ginger & black pepper, served with toasted cardamom olive oil cake, and whipped crème fraîche laced with honey. Wine pairings thoroughly enjoyed but undocumented. Oops. Plate of all the leftovers fully devoured after all was served. Let’s do that again @madisontaylorstophel