Eel, Charred Shallots, Mustard Ice-Cream
Scallops, Parsley Root, White Garlic
“I like to cook. I love to create new food.”
Paul Gajewski (far right), at Tippling Club's open kitchen
Meghan and Prem have moved on. You can now find Meghan writing at Small Bag Big Appetite, and Prem at Disquiet. Thank you for being with us on our journeys!
Paul Gajewski (far right), at Tippling Club's open kitchen
Eel, Charred Shallots, Mustard Ice-Cream
Scallops, Parsley Root, White Garlic
“I like to cook. I love to create new food.”