food

Museum of Ice Cream

Everyone screams for ice cream… at the Museum of Ice Cream. It boasts “a place where flavors are mysteries, toppings are toys and sprinkles make the world a better place.”

portrait | chez mudo

Chez Mudo is a pop-up supper club by Chef Trevor Molyneux. Mudo signifies “a state of feeling” or “the pervading atmosphere of a given place.”

Last night, Chef Molyneux cooked up five courses of Japanese and California flavors that sent guests into pervasive gastronomic bliss.

Chef Molyneux has spent time working at notable restaurants in San Francisco, such as Michael Mina, Akikos, Ame and Ju-Ni. Chef Molyneux describes his food as “Japanese with a Californian attitude mixing fish flown in from Tsukiji market with local ingredients.”

Chef Molyneux in action, plating dishes

Squid amuse bouche

Cucumber Gazpatcho

Albacore sashimi

Beef tataki

Sho to Wagashi

We had the honor of shooting the “COSMOS: Five Elements” held at Morimoto in Napa recently, where the art of Japanese cuisine, calligraphy and confectionery were transformed into unique visual and edible art forms.

The event featured the food of Chef Ichiro Tsuji, along with the live works of Japanese calligraphy artist, Aoi Yamaguchi, and Japanese traditional confectionary “wagashi” artist, Shiho Sakamoto.

Inspired by the concept of Ying-and-Yang Five Elements: Wood, Fire, Earth, Metal and Water (Mok-Ka-Doe-Gon-Sui), Yamaguchi painted contemporary Japanese calligraphy on Japanese handmade “washi” paper, on which pieces of wagashi, created by Sakamoto, were tastefully placed to complete the the world of each Element. Grounded by Japanese traditional aesthetics and culture of “wabi-sabi”, the three talented artists realized their visions through each and own realms of senses, together creating a unique experience to celebrate blessings from nature.