What’s Eating You? When a Food Blog and the Bible Collide

I know, I know , it’s been a really long time since I’ve written anything.  Over the summer my responsibilities at work changed and as a result I am finding that I don’t have much in the tank at the end of the day to write anything.  But Instagram has been a great outlet for me.  It has been much more my speed, getting quick posts out there and providing me with some balance.

I wish I could say this is the beginning of the comeback but I can’t make that promise.  But hopefully getting this out will help me get motivated to start writing again.

Before I start this post I want to state again I am not a theologian or a scholar.  I’m just me, reflecting back on what I have heard on Sunday mornings and how that relates to food.  This happens surprisingly often.  My thoughts around this have been whirling in my head and I’m hoping I can get some clarification by putting pen to paper.

A couple of weeks ago we were talking about worship at church and there were a ton of amazing ideas thrown out there. And of course food was involved and parallels drawn to food.

As we do in church, I think it’s wise to start with scripture.  Today we are looking in a few different places.  We’ll start with something sweet,  Exodus 16:31, just because I like the physical description of manna.  The people of Israel called the bread manna.   It was white like coriander seed and tasted like wafers made with honey.  The food blogger in me just loves this.  I have nothing to compare this to but I like to think it would be a little like eating bread and honey.  This sounds delicious to me.


Ok, now that’s out of the way let’s get down to more serious matters.  Let’s start with John 6:35. Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.  Now let’s go back to Exodus 16, verses 17&18.  The Israelites did as they were told; some gathered much, some little. 18 And when they measured it by the omer, the one who gathered much did not have too much, and the one who gathered little did not have too little. Everyone had gathered just as much as they needed.

So how does this all come together? I think what I really have been thinking about is how food is so much more, like other things in life.  I wrote this in my notes and it came from my friend Bob who was one of the speakers that day.  There’s more than taste and what we experience, it’s sustenance for our soul.

Take a look at those early days when the Israelites were wandering in the desert. God provided for them, He knew their needs.  Even though they didn’t always want to listen, just like us, we are human.  He gave them enough manna for the day, if people gathered too much it ended up being just enough and if they did not take enough, He gave them what they needed.  He carried them as He does us still to this day.  What that looks like for me may be different than what that is for you.  That’s the great thing, He knows us and our needs, we just need to trust in Him.

It may not be manna or bread but maybe something as simple as this, will I even make it through the day. And what do I need to get there?  How am I going to feed myself to get through the challenges.  And I’m not just talking about food but that’s important too.  What kind of situations am I going to put myself in to help those around me and myself?  What will I decide to feed on?  Garbage or nourishment?

What’s eating you? People use that phrase all the time, mostly when there is something wrong.  And you have to wonder what has happened to make that mood happen in the hours, days or even years previous?  What has that person been hungry for and feeding on?  But wouldn’t it be great if we could take a little bit of that what sustains us and let that eat away at the problems inside?  God can let that happen, He gives us our daily bread, something simple, to make that change.  All it sometimes takes is feeding on the simple goodness that is given to us from His hands.


Finally, did you know that manna translated means, what is it?  I find that fascinating.  What is it that’s eating you?  Are you hungry?  Let Him give you more than taste but something that sustains you.   Wouldn’t it be something if what we fed on was something like happiness?  Life would sure look a lot different.

I don’t know if I have put this together quite right but I hope that I have started you thinking.  If you want to hear where all these thoughts started coming from take some time to listen to the sermon by clicking here.

I want to finish with this song as it has been on my heart a lot these past few weeks and I think it just ties it all together for me, as music often does.  Thanks for reading.

Craft Corner Kitchen in Penticton BC

Last February I received a message from my friend Chef James Holmes.  He told me he had a new restaurant in the works.  And then as the days ticked by and we chatted more and more I was asked to write a post about the new restaurant.  I, of course, said yes.

In an effort to widen the exposure I got in touch with my friends over at Eat North to ask if I could feature the restaurant on their website.  They said yes!  This was a new adventure for me and I’m not going to lie, I was pretty excited.  I mean, I got to travel to Penticton by myself without my husband or son.  I pretty much had an all access pass to the kitchen and restaurant to take photos.  And I made some life long connections with people I probably would have never met.  I was in heaven the whole trip.  Catching the behind the scenes of the new Craft Corner Kitchen will be one of the food highlights of my year.

So here’s the thing, I took a huge amount of photos while I was there but of course there is no way they could post them all over on Eat North’s site.  But because this is my blog I can do whatever I want so I am going to post all my favorite photos here.  But before I do that, here is the link to my post on Eat North’s website.  Click here and go take a read of that and come back for all the photos below.

Ok, back?  Good.  When I was going through my photos I thought it would be best to separate them into three groups.  First will be the prep, these photos were taken the day the restaurant cleared inspection and everyone was excited to get back in the kitchen.

Second will be the photos from the Industry Night Tasting Dinner, this is where you get to see all those great food shots, and there are some pretty tasty treats.  Last I will post my photos of the space and some of the unique features of the building.

I know that makes for a very long post BUT I promise it’s worth it.  So…let’s get to it.

The Prep

Craft Corner Kitchen Chef James Holmes

Chef James Holmes setting up his new Kitchen Bar Space.

Craft Corner Kitchen Chef Jason Meyers

Chef Jason Meyer celebrating getting back in the kitchen.

Craft Corner Kitchen Chef Holly Kernohan

Chef Holly Kernohan making magic happen at the stove.

Craft Corner Kitchen Chef Holly Kernohan

One of the very first things to happen, get those pickles ready.

Craft Corner Kitchen at the Kitchen Bar

The team standing at the new kitchen bar, all smiles to be in their new space.

Industry Night Tasting Dinner

Craft Corner Kitchen Cocktail

Starting with cocktails at the bar prepared by Jonathan Cote.

Craft Corner Kitchen From the Garden

From the Garden plates ready to send to the table, featuring items from Chef Holmes’ own back garden.

Craft Corner Kitchen Deviled Eggs

Plates and plates of Deviled Eggs.

Craft Corner Kitchen Skillet Cornbread

Skillet Corn Bread with Craft Herbs, Citrus Crème Fraiche and Maple Sugar.

Craft Corner Kitchen Industry Night

Everyone gathered around the family style table excited to try all the food.

Craft Corner Kitchen Housemade Bread

All the bread please. Good on it’s own or used to sop up all the goodness left on the plates.

Craft Corner Kitchen Cache Creek BC Pig Steak

Cache Creek BC Pig Steak with Peoples Craft House Ginger Beer, Pickled Fennel, Fresh Horseradish and Apple Syrup.

Craft Corner Kitchen Botanical Cured and Roasted Cauliflower

Botanical Cured and Roasted Cauliflower with Sun Steeped Vanilla Local Honey, Sun Dried Rose Yogurt and Salt Pressed Celery.

Craft Corner Kitchen Chicken Fried Sardines

Anyone for some Chicken Fried Sardines?

Craft Corner Kitchen Smash Burger

Smash Burger with Pork Belly, Alberta Beef, Onion, Housemade Pickles, Smoked Special Sauce and American Cheese Slices.

Craft Corner Kitchen Wilted Rapini

Wilted Rapini with Poached Egg, Beer Cheese, Bacon and Rye Crumb.

Craft Corner Kitchen Family Dinner

Meeting new people and enjoying dinner together, family style. Community Sourced Community Driven.

Craft Corner Kitchen Rhubarb Donuts

Donuts are different everyday, these beauties have Rhubarb inside.

Craft Corner Kitchen Pop Tart Fruit Loop Gelato Sandwich

Childhood Trio, Pop Tart with Fruit Loop Gelato Sandwich.  A sweet finish to an amazing meal.

Room Highlights

The light fixtures are unique, especially the ones above the family style table.

The light fixtures are unique, especially the ones above the family style table.

Craft Corner Kitchen Pop of Red

The space is mostly neutral except for the pops of red, like this repurposed palette.

Craft Corner Kitchen Photo on the Wall

Found in the basement was this portrait that hung in the Greek restaurant that used to be in the same building, a nod to the past.

Craft Corner Kitchen Patio

One of the best things about the space is the patio with the sparkling lights overhead.

So that’s the best of the rest, thanks for sticking with me.  If you are in Penticton you need to go see Craft Corner Kitchen located at 557 Main Street.  I promise you won’t be disappointed.

I also wanted to give a big thanks to James for asking me be there in the beginning.  It truly was an honour.  I loved the opportunity and I can’t wait to come back for more memorable meals.



The GLAD Canada Challenge

If any of my co-workers read this post, I know they will laugh.  That is because my week day lunches are usually ones of convenience.  There are times at the end of a busy weekend I’ll just grab veggies and fruits from the grocery store that are already chopped and ready to go.  It works and it keeps me healthy.

However, I was contacted by GLAD to try some of their products so I thought this would be a good opportunity to liven up my lunches and try to be more prepared.  I am no stranger to GLAD storage  containers and cling wrap as they are regulars in our kitchen but I was interested to try a couple of new things.

So first things first, I chopped my own vegetables!  I don’t always like to eat salad but prefer to eat a variety of chopped vegetables.  It’s kind of like snacking all day and it keeps me going until it’s time to go home.  The GLAD Soup & Salad Containers are perfect for this.  You can pack one for every day of the week and they will last that long when stored in the fridge.   And the GLAD Mini Rounds are the perfect companion when used for veggie dip, which will usually last me for the whole week.

Glad Challenge - Veggies

The product I wanted to try that was new to me were the GLAD FreezerWare Containers.  I decided to make some soup for the upcoming week.  You can make any kind of soup but Asparagus is in season right now so I decided to try a new recipe I had for Asparagus and Cheddar Soup.

After I made the soup, I let it cool down then ladled the servings into the containers.  I knew I wouldn’t be able to eat all of the containers at work for lunch that week so I left two in the fridge for the week and put the other two in the freezer for another time.

Glad Challenge - Soup

And sure enough, two weeks later those containers of soup in the freezer came in handy.  I was just back from holidays and only had a couple of days left in my work week.  I didn’t have time to go grocery shopping and wanted something quick.  Pulling these out of the freezer were my lifeline for the week.  And the best thing is that after I let the soup thaw and heated the containers up in the microwave the soup tasted just as it had two weeks before when it was freshly made. Oh, the GLAD Mini Rounds came in handy again when I brought some cubed cheese to go with my soup.

Glad Challenge - Lunch

My lunches weren’t the only thing I tried something new with.  My son likes to eat the same thing for lunch everyday and that includes green apples.  The problem is that he doesn’t actually like eating the apple so I help him out by cutting the apples into slices in the morning before I send him off to school.  The problem is that he only eats half the apple and so I end up putting the other half in the fridge and some of it goes bad.  But, I decided to try this great tip from GLAD.

On Thursday, which is the last day of the week I have to make a school lunch, I cut an apple in half, just like I normally would.  I wrapped one half with GLAD Cling Wrap and the other half I left naked.  Then I put both halves in the fridge.

Glad Challenge - Green Apple Before

Now this is where I confess, I actually forgot about the apple because it was in a drawer, out of sight and out of mind.  When I finally remembered it was exactly a week later, Thursday.  I pulled the apple out of the fridge and the half that was wrapped was just fine for my son’s lunch.

Glad Challenge - Green Apple After

There are lots of other things you can do with GLAD products but I really appreciate that they are helping me get back to healthy eating.  They make prepping easy and keep me on track.  And the great thing is that you can find GLAD products in any grocery store across Canada.

This post has been sponsored by GLAD Canada.  I have been compensated for this post but all opinions are my own.


Tick Tock, When a Food Blog and the Bible Collide

It has been such a crazy month, there has been a reason why I haven’t written.  Between events and personal things I feel like I have been thrown from one place to the next taking it one step at a time.  We’re all busy and I get it, it just seems like it is even more frantic than usual right now.

Today was a relatively slow day, Sunday, a day of rest.  I haven’t been to church for three weeks and to me it seemed like an eternity.  Even though my husband doesn’t go to church he encourages me to do so.  I told him today I had to go, I needed to.  In fact I was craving it.

I like driving to church on Sundays.  It is a mostly peaceful twenty-five minute drive from my house ending most of the time, on a clear day, with a breathtaking view of the mountains.  But why was it today that I couldn’t help but formulate a post in my head while I was driving.

My brain was still whirring as I stepped into our hall, and even worship, the singing, my most sacred of times couldn’t snap me out of it.  I smiled at my friends, who I missed dearly but still at the back of my head, I was putting a blog post together.

God  has a funny way of changing plans.

The sermon started, and one of my favourite teaching pastors was at the front.  Our church is just finishing up a three week series called Tick Tock: the seasons of life and the lessons of time.  Of course, because I was away, I have missed it.  You can see where I am going with this.

As my friend Bob spoke, I felt God’s hand  on me and finally my brain and heart started to listen.  It wasn’t subtle, it was almost like a firm talking to.  My Father was telling me to clear my head of all the other stuff and write about how a food blog and church can co-exist.  You may wonder this yourself and how it all ties to waiting on the Lord.

Here is the scripture that was our focal point this morning.

The Parable of the Growing Seed

26 He also said, “This is what the kingdom of God is like. A man scatters seed on the ground. 27 Night and day, whether he sleeps or gets up, the seed sprouts and grows, though he does not know how. 28 All by itself the soil produces grain—first the stalk, then the head, then the full kernel in the head. 29 As soon as the grain is ripe, he puts the sickle to it, because the harvest has come.”  Mark 4:26-29 NIV

Yes, this just screamed to the food blogger in me and what a perfect scripture to read at this season in my life.  We focused on three main points and I feel like my day  somehow fits into each of these.

We talked about how at the beginning there is Active Busyness, when the farmer is actively planting his garden , scattering seed.  Now I don’t know if I could really say if the busy thoughts of my morning were really planting seeds but I certainly felt like I was involved in an act of busyness, productive or not.

Plantung the Garden, Active Busyness

After the planting comes the act of waiting, Patient Waiting.  This is where God works his magic, and  we have no idea how or why.  But yet if we wait patiently that plant is going to grow and produce in it’s own time, in God’s time.  In the craziness of my life right now this struck me hard.  On this day of rest, I stopped, took an immediate pause and listened.  It was actually in this moment I felt called to write this post.  I long for summer, I long for the restful time of growth, where God can work his magic when we rest in Him.

Garden Growing, Patient Waiting

And at the end after the waiting, the maturation, comes harvest, where Hope Is Realized. What a great reminder of what is to come.  I’m not there yet, I need to dwell for a time in the waiting period.  My strawberries and tomatoes have a little while to go before they are ripe.  But there is something to look forward to when I finally get there.

The Harvest, Hope Realized

There are so many comparisons I can draw here.  I am not a theologian or a scholar but I just know what I feel and I know what my Father is telling me.  I can only hope that my very human words can portray the conviction I felt this morning and you can draw from them.

And Bob, if you do read this, I borrowed heavily from your sermon this morning.  He spoke to me through you, I think to many of us this morning.

And that’s how a food blog and the bible collide.  This doesn’t even take into account Communion, which we also participated in today as a church family.  But that is a story for another time.

Canadian Beef, Bringing Families of All Types to the Dinner Table

A few weeks ago, I was invited to attend an event called Canadian Beef Family Dinner at the Canadian Beef Centre of Excellence.  Even though I have been to the Centre before and love it there, I was especially excited to attend this event.  Paul Brandt was going to be there followed by a celebrity family cook-off burger competition.  I knew it was going to be different, special.

The evening came and it was all that and more.  Before we got into the festivities we were invited to watch this video.  Watch it, I’ll wait for you to finish.

It kind of makes you feel warm and fuzzy inside, glad to be a Canadian, eh?  Well, this was the start of the night.  Then we watched Paul perform a couple of songs live and then ate and visited, and visited, and visited.  I have to confess, I didn’t eat much because almost everyone I knew from the Calgary food blogging community was there that night.

About half way through the event I thought how great that Canadian Beef and Brookline PR could facilitate this amazing night and make it feel like home.  We have a large but close blogger community here in Calgary and we almost never get to celebrate all together like that.  It wasn’t my immediate family but I thought it considerate that the table was set for us to enjoy each other’s company, my extended family.

Candian Beef Centre of Excellence Set Their Table for Family Dinner

The Canadian Beef Centre table set for Family Dinner.

And then I was asked to write this post, to celebrate Canadian Beef bringing my family to the dinner table.  I started to reminisce, I do this a lot.  I remember how much beef played an important role in the family dinner of my early life.

The beef experience commenced before we sat down to the table, almost like a ritual, regardless of the season.  The cooking would begin and the aroma would waft through the house.  In the winter it was beef stew, in the summer it was burgers or steaks on the BBQ.

Canadian Beef and Barley Stew from Homegrown the Cookbook

Canadian Beef and Barley Stew.

As our meal cooked, we would salivate waiting for everything to be ready.  Then Mom would call us to the table and we’d enjoy our anticipated meal together, as a family.

And now that I have a family of my own we also do this.

We are lucky here, not only in Alberta but in Canada too.  I can stop at any farmers market or grocery store and pick up Canadian Beef to serve my family.  Here are some facts about Canadian Beef.

Canada Beef heads up a league of farmers and ranchers from each and every province that work together. They are greater than the sum of the parts as they continue to work towards a common goal.


  • The beef industry contributes almost $25 billion to the Canadian economy annually.
  • Canada is the 8th largest exporter of beef in the world. 
  • 35% of Canada’s beef is exported.

Sustainable Farming

  • In Canada, 1 in 3 acres of agricultural land is not suitable for growing crops but is suitable for grazing cattle.
  • Canadians enjoy around 930K tonnes of beef a year
  • Feeding high energy grains lowers the environmental footprint of finishing cattle.

For all these reasons I am pleased to serve Canadian Beef in my home.  This past weekend was unique as we happened to have my Mother in Law over to visit.  She doesn’t often come to our house on the weekend so I asked her to stay for dinner.  It wasn’t anything fancy, but family dinner doesn’t have to be.  We enjoyed burgers and potatoes and each other.  And that’s Canadian Beef bringing my family to the dinner table.

Canadian Beef Family Dinner with Roaming Alberta Meats Burgers

Wagyu Beef Burgers from Roaming Alberta Meats for Family Dinner, Canadian Beef Style.

Canadian Beef Family Dinner

Disclosure – This post is part of the #makeitCDNbeef influencer program.  All thoughts and opinions on this blog are my own. Beef facts provided by Canadian Beef.

4th Blogiversary Giveaway – Fiasco Gelato

It happened this past week, so fast that I can’t believe it. This little blog of mine ticked over at four years, so happy blogiversay to me! My life has changed a lot in those four years, so has this blog, and myself for that matter.

To celebrate four years I thought it might be fun to take a look back at my first ever post, you can click here if you are interested. Back then I was all about food trucks.

And if I thought I have changed a lot in four years, the food truck scene in Calgary has changed that much more. I was scrolling through my food truck app the other day and I think I counted almost 60.  Back at the beginning there were much less.

So what is going on with some of those original trucks? They have changed a lot too.

My favourite truck back then was Blamwich, I couldn’t get enough of those delicious sandwiches even though the best one had so much bacon on it it made me break out in hives once! Margie Hope and Steve Glavicich were behind the wheel back then but since the Blamwich bus has retired you can find them spreading love in other ways around YYC.

Margie teamed up with fellow food truck owner Jody Barned (I’ll get to Jody’s truck in a minute) in 2014.  They started up The Farmer’s House in the old Kaffa Coffeehouse located in the Marda Loop area.


Steve branched off from Blamwich in 2012 and started his small but mighty Braizen Food Truck. He is known for making quality salads and sandwiches and even cookies. In the winter months he works at schools making sure kids are getting good meals but when the weather warms up he takes his truck back out on the streets. Steve has also appeared on Chopped Canada not once but twice as well as Eat Street.

Braizen Food Truck

So back to The Farmer’s House. When I used to go to the food trucks chances are Blamwich and Jo Jo’s BBQ were side by side. Jody Barned from Jo Jo’s always had some excellent smoked meaty goodness going on, a tangy coleslaw and my favourite, corn fritters. Often I would grab a sandwich from Blamwich and then scoot on over to Jo Jo’s for corn fritters. So when Margie and Jody decided to hang up their truck keys for house keys I’m sure it was a natural fit. And today you can go to The Farmer’s House and Margie will be there offering good food and great wine in a warm space.

Jo Jo's Food Truck

I don’t know where we would have been in those early days without Chef Mario Spina’s Pimento’s Pizza truck. Four years ago I had a very picky eater in my house and if it wasn’t for the pizza truck I wouldn’t have been able to go to a Food Truck Frenzy. Chef Mario has changed focus these days, moving from pizza to burgers. His brick and mortar business is now called Burger 320 and you can find it in Bridgeland.  The Burger 320 Truck is driving the streets in the summer months and I have to mention that Chef Mario also appeared on an episode of Chopped Canada.

Pimentos Pizza Truck

The best food truck of all though was and is the Fiasco Gelato truck. That was the one my son always begged for so we always tried to find it. My dear friends at Fiasco are still on the streets with the original Elie but they have added to the fleet with Bambino, that specializes in ice cream sandwiches. And even though they recently suffered a set-back with a fire at their newly opened location at 110, 221 19th St SE they are almost ready to open their doors again, hopefully by the end of April.

Fiasco Gelato Food Truck

Does all of this look fun?  It is fun.  Going to a Food Truck Frenzy in Calgary is definitely an experience.  These days you pay admission to get in but you have a ton of food trucks to choose from and some great entertainment too.  The first frenzy of the season is coming up on April 23 and 24 and if you click here you can find out more details.

As always, for those of you who stick it out to the end there is my giveaway.  To celebrate my four year blogiversary my friends at Fiasco Gelato would like to give one of you, my lucky readers, a one month subscription to their Gelato Club. The only rules are you have to live in Calgary and the winner will have to answer a skill testing (not hard) question.  To enter my giveaway please click on the Rafflecopter link below for details.

a Rafflecopter giveaway

Fiasco Gelato Holiday Collection

A sample of what you might get with the one month Gelato Club subscription. These were this past year’s Holiday Collection, the flavours change all the time!

Good luck everyone.  And if you can’t make it to the Food Truck Frenzy be sure to check out the YYC Food Truck app throughout summer to find a truck to eat at.  You can find it here and I always have the link on the front of my page, just in case.

Shokunin Calgary

This post may get me in a bit of trouble but I feel like I should write it in this way. My regular followers know that I try to strike a positive note in my posts and social media.  It’s the way I was brought up I guess, if you don’t have anything nice to say then don’t say it at all.  I know I know.  I have spoken with many of you in my community and you tell me if something is bad you should be honest about it and call it like it is.  I can’t be like that.  If I don’t like what you’re serving me then I simply won’t write about it or if I do voice my opinion, I will try and say something constructive.  That’s just me.

This is my blog, my rules so I can do whatever I want.

That being said I would like to talk about a restaurant that is not necessarily getting a fair shake. The highly anticipated restaurant from Chef Darren MacLean, Shokunin, has generated much talk.  Everyone was waiting for it to open but from the get go reviews have been mixed, some of you love it and many of you like to talk about how it hasn’t met your expectations.

I know it may seem that I am biased because I have kind of been with the restaurant from the beginning. I work in the same building that Shokunin is located.  When it was in construction I was often invited in to see how it was going.

When it was finally ready to open we all flocked there, people in my office and others in our community. Was it smooth sailing?  No.  In those first few weeks there were glitches, things that I even experienced that I questioned.  I am not going to even talk about those things here.  The things I thought were out of place I have already brought up directly with Darren and his team, because again, that’s just how I roll.

I keep going back to Shokunin. I know for me it is easy because it is in my building but I also keep going back because you can’t judge a restaurant by the first month it is open but how it handles itself after. Darren has great passion for this concept and he is slowly getting things into place.

There is also a great team supporting him. This is how I know.

This weekend is my birthday and because my husband hadn’t been to Shokunin yet I decided that we would go there for my annual birthday feast. I made the reservations and requested my favourite spot, the window by the open kitchen.  I was looking forward to chatting with Darren as he told me about all the food he was making.

We walked in and he wasn’t there because of a previous engagement. I’m not going to lie, my heart was disappointed.  I hope the look on my face didn’t betray my feelings to the rest of the staff.  But, this I can tell you, we were well taken care of.  I know the staff is familiar with me and in fact I adore Colin, who takes care of front of house, but I noticed the care they took with the rest of the guests in the space.

The quiet chefs went about their work as they cooked and plated and were willing to please. They looked up with eager anticipation as we took our first bites to make sure we enjoyed what we were eating.  And we did, and there is nothing better than seeing that pleased look in their eyes when they know they’ve made you happy.  We were in good hands with the team at Shokunin, without Chef Darren.

This is why I know Shokunin will do well. So all you people out there who have written Shokunin off please don’t be so quick to judge.  Shokunin is hitting its stride and I hear they have fancy bento boxes coming soon for lunch, which is just awesome!

Ok, I’m done talking and you guys need some photos. I have a ton to share as I’ve had many meals there but I think I’ll stay with the ones from my birthday dinner.  We had the Omakase, which is the tasting menu and I had the Bartender’s Omakase, which was sake chosen to go with our food.  We loved all of it.

We started with this fresh Red Snapper Nigiri with Wasabi.

We started with this fresh Red Snapper Nigiri with Wasabi.

Next up was this beautifully plated Hamachi with Yuzu Sauce, Apple, Pea Shoots and Nori Dust. I loved how clean this tasted and the pea shoots added a fresh overall note.

Next up was this beautifully plated Hamachi with Yuzu Sauce, Apple, Pea Shoots and Nori Dust. I loved how clean this tasted and the pea shoots added a fresh overall note.

We watched this come together carefully starting with the Miso Parsnip Puree, then adding the mouthwatering Pork Belly drizzling the sauce on top. Last was the perfectly cooked egg and then up to the pass for the last minute greens and finishing touches. Melt in your mouth delicious.

We watched this come together carefully starting with the Miso Parsnip Puree, then adding the mouthwatering Pork Belly drizzling the sauce on top. Last was the perfectly cooked egg and then up to the pass for the last minute greens and finishing touches. Melt in your mouth delicious.

Course four was filled with skewers from the binchotan grill, this was the start. Shishito Peppers, Chicken Drummettes paired with Japanese Pickles and the most amazing egg and soy sauce.

Course four was filled with skewers from the binchotan grill, this was the start. Shishito Peppers, Chicken Drummettes paired with Japanese Pickles and the most amazing egg and soy sauce.  I didn’t get pictures but afterwards came Chicken Thigh and Chicken Breast.

We finished my birthday feast with the White Miso Crème Brulee with Yuzu Peel paired with Yuzu Sake.

We finished my birthday feast with the White Miso Crème Brulee with Yuzu Peel paired with Yuzu Sake.