EAT DANK FOOD.

Welp, here’s to another year around the sun in the Pink Pony Clerb. I am Blessed. 🥲 @caribouclubaspen

2024 was the hardest year of my life but just like every other hurdle I have jumped- I am grateful for it. What doesn’t kill you makes you stronger. The people who don’t kill you make you kinder. It’s a blessing in disguise - you just gotta keep your chin up and be good person. It all works out in the end and the cherry on top is walking through the fires of hell to find yourself in a beautiful new place to live with new friends and endless opportunities. All that being said, I did some pretty cool sh*t this year. I got in the best shape of my life. I took on jobs that I didn’t know I could do. I made my first wedding cake. I got casted for the food network. I got to go to Paris!!!!! And Switzerland! And nantucket! And Mexico! And palm beach! And bird hunting in texas! I feel spoiled and not a morsel of how lucky I really am is lost on me. It really could be worse. Thank you to my close circle that kept me strong. I love you guys. So here’s to letting it all go & even more adventures & growing my business & and KICKING 2025’s ASS!!!! 😉❤️

Huntin’ wabbits (doves) in Texas 😜

Just a sexy sexy ribeye.

Many of you may not know that I grew up playing Cello since 3rd grade all the way into my 20’s. This was the first song that I mastered and I would torture myself trying to play it faster and faster and faster. It was a weird fixation with finally feeling like I was really good at something and it still makes me tear up a little when I hear it. I stopped playing in my late 20’s because they don’t make much modern cello sheet music and I had gotten sick of playing Bach over and over. I wish so so much that I could just play by ear my but my brain just doesn’t work that way. I think losing that instrument that I loved just translated into me delving deeper into my passion for cooking and now this is my music. I can’t paint or draw. I can’t do pottery. I don’t have my instrument anymore. But I have food and that is my canvas & melody. Eat Dank Food. ❤️ 🎶✨ Seared Scallop Skewers, Mirin Marinated Granny Smith Apple, Scallop Jus, Toasted Hazelnut

Join me at the ultimate farm-to-fork feast at Heritage Fire on 7/27! Supporting local farms, some of Snowmass’s top chefs will be serving fire-kissed heritage protein and vegetables, paired with free-flowing cocktails, wine, beer and more! In the end, attendees will vote for their favorite dish and a champion of the nation’s hottest competition will be chosen. 🔥 Tickets are available now at www.heritagefiretour.com @HeritageFireTour Use coupon code ‘HF20’ for 20% off!

Larry Snacks. ✨ Sous Vide @prospermeats Tri Tip ✨ Fermented Black Bean Morel Mushroom Demi Glace ✨ Golden Potato Puree ✨ Kimchi Grilled Broccoli & Portabello Mushrooms

JK one more Lavender Party post. K. I’m done. My fav dance partner ever.❤️🤣🫶🏻🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️🙆🏼‍♀️

One of my favoriteee clients reached out last week and was like… “Shot in the dark you want to come do my son’s HS graduation next week?! We’ll fly you out to DC!!” To which I replied… “I gotchu!!!!” So fun. 🤪 ✨ Bourbon Barrel Smoked Paprika Slow Roasted Brisket with Sherry Jus ✨ Garlic & Thyme Wagyu Tenderloin ✨ Shallot Brined & @getgraza Marinated Grilled Chicken Breast ✨ Preserved Lemon Grilled Shrimp ✨ Watermelon Salad with @tajinusa & Lime ✨ Butter Lettuce Salad with Strawberry, Pickled Shallot, Broiled Avocado, Feta Cheese, & Pickled Mustard Seed Vinaigrette ✨ Roasted Fingerling & Sweet Potatoes ✨ Grilled Veggie Platter & Honey Mirin Roasted Carrots🥕

One of the joys of this job is that I get to have my badass culinary friends & fam help me in the kitchen. My brother works as my server often and it’s such a joy to know that I’m bringing my A game on seasoned waitstaff but also like.. I get to cook with my bro. It’s a family affair. 🤣 Also wtf Billy was this your first day using your phone camera this is making me dizzy.😵‍💫🤣 ✨ Korean BBQ @snakeriverfarms Brisket ✨ Gochujang Chicken Breast ✨ Miso Glazed Seabass ✨ Sticky Rice, Bao Buns, all the fixins ✨ Spinach Salad with Rice Vinegar Pickled Mustard Seed Vinaigrette

You guys… after I did my last EDF hosted Dinner Party I got like a million people saying WHERE WAS MY INVITE?! So.. here’s your invite. ✨ Add your name to the list and once I have a solid roster I will start planning dates and sending more details. Link’s also in my first highlighted story saved for easier clicking! https://tinyurl.com/Eatdankfood $300/pp includes food, booze, a bed to sleep in in a baller house, and live music. It was a hoot last time and you don’t want to miss this! I think I did 11 dishes last time? I don’t mess around bb. 🔥

Baby it’s off seasonnn! Take advantage before Winter ramps up and let’s Eat Dank Food with some off season discounted pricing. ❤️✨