- Grilled Kabayaki Eggplant Nigiri
- Shark-Fin Avocado Nigiri (no sharks involved)
- Dessert Roll - Mango, kiwi, avocado, tempura fried and topped with mango, kiwi, kabayaki sauce, and a blueberry.
- Creamy Mushroom Tofu Roll - Tofu, cucumber, tempura mushroom, topped with: spicy mayo and fried garlic
- Serpent Roll - Tempura tofu, avocado, cucumber, and cream cheese, topped with: kabayaki eggplant, avo, and kabayaki sauce.
- Pompeii Roll - Avocado, cream cheese, fried garlic, and stir-fried mushrooms, topped with: tempura crumb, spicy mayo, cucumber, and a little kabeyaki sauce.
If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”
Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.
“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”
The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:
Inara Runtule, 68, Kekava, Latvia. Silke (herring with potatoes and cottage cheese).
Grace Estibero, 82, Mumbai, India. Chicken vindaloo.
Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).
Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
This all looks amazing. Now I’m hungry lol
When Sandy Patangay left her home country of India to come to the United States, she never dreamed that she’d one day be able to bring something so special from her native culture to eager New York City consumers. After having completed her masters and begun working on Wall Street, she turned her sights away from the corporate world and began to channel her true passion - henna design - into a project that has become incredibly successful in an incredibly small amount of time. Transmuting traditional henna designs onto a whole new medium, Sandy creates beautiful cakes, cookies, and macaroons that have earned critical praise from some of the most renowned culinary experts. Thinking back on her decision to take this step in establishing her own business, she says:
So many times, I asked myself, whether this was a stupid move — walking away from a secure job to sell cakes. But now I can see I didn’t waste a single day. While I loved what I was doing on Wall Street, there’s only so much you can do to climb the corporate ladder. And how many people actually end up being the CEO? But when you follow your passion, the possibilities are endless.
Check out her website here.
I could never eat these they’re much too pretty. :D :D