The Nomiku team has been traveling quite a bit lately! We were all off to our respective homes for the holidays (and some of us even to Europe! Liver. Much tired.), and just as we got back, we hopped right back on the plane to head to Atlanta for the Start of the Year Show with Gourmet Catalog!
We got a chance to meet our fellow Gourmet Catalogians–there are lots of great products out there and we’re very honored to be among them. We also got a chance to show off Nomiku to a hungry group of buyers and vendors from all over the country. Lots of new faces, friends, and connections made–all in just a one-day jam-packed event!
And of course, when we had some time to ourselves, we had to explore the local ATL food scene! Our first stop was to Empire State South, one of Chef Hugh Acheson’s restaurants. Chef Acheson has been a huge source of support for Nomiku since the beginning and we were so excited to taste his food. It was magical and he and his team are wizards, we’re sure of it. What you’re seeing above is some beautifully cooked chicken with foie gras (celebrating the recent re-legalization in California!) with some mushroom pudding. *Content sigh*
While that chicken and foie was to die for, the farm egg starter was like dying then arriving in heaven. It was amazingly delicious. A sexy yolkporny egg sits on top of crispy fried rice with maitake mushrooms, brussels, chicken sausage, and sweet potato. We’re pretty obsessed and will be trying to recreate this in our test kitchen soon!
Next, we were back in San Francisco, for a whirlwind of food events and tasty Noms!
First, we were the lucky guests at the I Forgot It’s Wednesday Supperclub! It was a really fun night where we got to meet fellow food lovers and of course talk about Nomiku, because supperclub founders, Jenny and Matt made this with their Nomiku…
A Sous Vide Chinese Tea Egg with lotus chips. It was a really inventive and tasty take on a regular sous vide egg. Just cut through it with your fork, and the yolk just oozes. Like liquid sunshine.
Marketing and community Manager, Patrick’s, favorite dish of the night, though was the dessert! A sticky apple pudding with pretzel ice cream. It worked. It worked on so many, many levels.
All in all, an incredible evening. Plus, look at that decor!
Here’s Creative Director Monica and Patrick right before the start of dinner! Also known as the pre-food coma stage.
And just a couple days after the IFIW popup dinner, we were off to another popup! This time with current Top Chef contestants Melissa King and Mei Lin! They threw a delectable 5-course dinner called “Flavors of Winter” (you can check out some cool videos about the prep here, from our friends at Pork Belly Studio). We just gotta say–if these are the flavors of winter, BRING IT ON FOR ALL FOUR SEASONS. NEVER-ENDING WINTER.
The night was off to an adorable start as we got a chance to sneak into the kitchen and see Melissa and Mei cook. They’re basically the cutest. Both chefs used Nomiku for the dinner, so you can tell by our smiles that we were both very excited to eat!
Here’s the celery root veloute with sous vide coffee butter, spiced oats, and pears! So smooth and that butter really added a nice layer of flavor (also inspired us to find another use for coffee butter than on steak!). Then there was…
The venison agnolotti with chestnut and sous vide compressed apples with allium! This was an exceptionally beautiful dish, but it definitely didn’t stop us from going face-first into this. Oof. So good.
And that’s it so far! We’re off to Los Angeles next weekend for Cookie Con–where should we eat?? We’ve been very blessed so far with awesome recommendations for food; we want to keep the momentum going ;)
Man, this is one Throwback Thursday that is just making us really drooly…excuse us.
The Nom Team