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On New Year’s Day, just before the mercury plunged to the low teens, our forager pal Tama Matsuoka gifted us a box full of local wild oyster mushrooms she had collected that afternoon. We held off eating them until today, our first day together back in the studio in this shiny new year. We cooked them dead simple—sautéed  in olive oil and seasoned with course salt and pepper—then ate them with rustic homemade sourdough toast. Earthy and earthy, add up to divine. Happy New Year, dear friends.

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