years in the making,

ready to finally take flight

artisanal products made to reflect the season, available tuesdays and wednesdays for pick up in culver city
private events, consulting, catering
classes, workshops, demonstrations and tours

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we wanted to combine the idea of a kamayan and a shrimp boil. their underlying concept is the same: gathering around a table and enjoying food together, which is exactly the motivation behind our after hour hangouts.

to celebrate AAPI month we took

hi, everyone!
we have some news: we're consolidating our after hours nights into one big hangout every month.

we wanted to be able to go big creatively and we think this will be the solution for now.
as with all new concepts, things still might ch

spring is the time when maesil (green unripe plums) are harvested and transformed before they turn sweet and soft.

cheong, pickles, infused liquors, smoked, the possibilities are great. and many cultures treasure this seasonal ingredient.

the sig

we make our sourdough in house and use it for
tea service bread & butter and late night toasts.

we save the trim or extras to dry out and recycle into new projects like miso or kvass.

one product can be used in so many ways and sometimes curbin

our market plate served for sunday tea service captures the essence of the season's produce. fruits or vegetables are prepared as simply as possible to showcase the natural beauty of what was grown. we go to the farmer's market and pick whatever stri