Black Orchid Kitchen

Tamales 🫔 the BOK way

Vegan BBQ Jerk ribs 🍖 w mango 🥭 chow 🌿 sweet spicy 🌶️ and flavorful

The picture of summer simplicity 👩‍🍳 😘 . salt 🧂 🌶️ 🌿 🍋 🫒

Tempura fried zucchini blossoms with ricotta herbs lemon and pistachios. 🌼

Throw back to one of my favorite catering experiences ever! I did a THC infused plated dinner for two. The couple were vegan but that didn’t stop me from pulling out all the stops with this stewed cauliflower steak with gravy and crispy garlic plantain chips all the thing nom!

It’s my birthday!! 34 is off to a beautiful start!

Feed your dreams. Starve your doubts.

This hits. Like seriously!

🤣🤣🤣

Totally accurate demonstration, owning a business sustaining and growing is one of the biggest challenges I’ve ever taken on. It’s tiering and can be really rough at times but I wouldn’t trade it for the world. I love what I do. For that I am grateful.

😂😂😂

Amen. He knew.

"Service industry work develops the 'soft skills' recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. The work is thankless and fun and messy, and the world would be a kinder place if more people tried it. With all due respect to my former professors, I’ve long believed I gained more knowledge in kitchens, bars, and dining rooms than any college."
~ Anthony Bourdain

This. My idol. He was truly an icon.

“I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work. The ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam.” - Anthony Bourdain

Goat cheese and roasted root vegetable tart topped with crispy pancetta. I love these easy fast ways to remix holiday left overs. I used a frozen pie crust some goat cheese and the left over veggies from thanks giving jazzed up with bacon. What’s not to love!?

"Cooking is a craft, I like to think, and a good cook is a craftsman -- not an artist. There's nothing wrong with that: The great cathedrals of Europe were built by craftsmen -- though not designed by them. Practicing your craft in expert fashion is noble, honorable, and satisfying." - Anthony Bourdain

This. From a true culinary titan a shot caller. Miss this guy.

"Cooking is a craft, I like to think, and a good cook is a craftsman -- not an artist. There's nothing wrong with that: The great cathedrals of Europe were built by craftsmen -- though not designed by them. Practicing your craft in expert fashion is noble, honorable, and satisfying." - Anthony Bourdain

A mini mezze platter is a great start to any meal. I often have just these small bites for a light lunch or dinner. You can easily mix and match differ t prepared items from the grocery store with fresh tabouli or Israeli salad here. Pair with pita bread or crackers maybe some hummus and olives and you’ve got a show stopper that has something for everyone. Eggplant spread, grape leaves and more!

It works if you work it. I am passionate about many things, expert even at a few. But, a calling is a higher level of responsibility that is less optional. The universe presents us many paths and we are free to explore them all. Serving others through food and hospitality is mine. People ask me often, how I learned all I know, and the truth is I’m not quite sure but it’s the inly@thing that makes total sense to me. It’s grueling physically and mentally. Growing my business challenges every ounce of skill and life experience I have and forces me to grow beyond what I ever would have pushed myself to achieve. I thank my team@and my@amazing business partner and above all else my higher power for making a way, for granting me the serenity and the fortitude to press forward in service of others.

Taco 🌮 game strong 💪🏽. These are our signature shrimp and veggie tacos with traditional fixings. Check us out weekly beginning next week 11/20!