The Perfect Dish: Asia, Production manager and stills photographer.
Little Los Angeles: Consulting Producer.
I have loved taking photographs since I was 13. I received a BFA in Photography and spent 20 years working in the editorial and art fields. Please go here to see more work.
For the Art Book Fair at Blum and Poe Gallery, Salad for President and I made a Poe-Tay-Toe zine with recipes and served food throughout the weekend. International Breakfast (ITLB), a brunch pop-up, was a collaboration with artist Math Bass in the back yard of my Echo Park home in 2010. I have done various pop-ups over the years with the store Otherwild, for artists receptions, and as Oven Coven, with two other artists, inside a Haitian restaurant in Los Angeles. I teach classes and am a visiting artist for universities and galleries. I taught Living the Practice: Art and Food at Occidental College and I taught an herbal tincture and syrup class at The Ecology Center in Orange County. At Night Gallery I did a 4 month pop-up in a rented trailer called Day Cafe. A collaboration with Dawn Kasper at For Your Art was a 24 hour donut affair. A month long residency at Pachamanka Farm in Illinois had Eden cooking for groups of folks using locally produced dairy, meat, and vegetables.
Trailer cafe for four months with a daily changing menu.
I directed and shot this collaborative film about a plant communicator and soil healer. The film toured through a series of U.S cities as screenings in conjunction with seated foraged dinners. Museum of Art and Design (MAD), NY and The School of the Art Institute of Chicago (SAIC) were some of the hosting venues.
Rooting into the earth, learning from others, and creating community around food is deeply important. I create conceptual dinners consisting of foraged ingredients and farmers market ingredients.
I worked with a fashion company in Paris to create a dinner where we used only vegetables for dish ware. A client hired me to create a menu where each course summoned the flavors of the landscape of each place the guest of honor had lived throughout her life.
Another gathering was called Silent Cafe, where we invited guests to eat in complete silence.
wax bean, shishito pepper in loquat leaf
Masa and fresh corn in hoja santa leaf.
I work closely with my clients to develop menus, plan events, and hire staff, to create gorgeous and delicious experiences. Whether it’s an intimate dinner party for two, a coursed meal for 30, or a family style spread for 200, your food will be thoughtfully prepared.
I am passionate about ingredients, and pay close attention to detail with my International, vegetable forward menus that are personalized for each client. I can accommodate special requests, and work with any dietary desires.
