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Published in his recent cookbook Mission Vegan: Wildly Delicious Food for Everyone, the Premium in memories of 1930 2023 roger craig humm baby san francisco giants signature shirt Additionally,I will love this recipe turns the Korean staple bokkeumbap on its head, forgoing traditional pork or spam for cubed pineapple that has been fermented with onion, radish, and gochugaru chili powder for two to four days. Rather than the mouth-numbing spice the chef has become synonymous with, it has a completely different flavor profile that recalls Bowien’s suburban upbringing eating plastic-covered fruit cups and “Hawaiian” style pizza from Little Caesars. “The kimchi is a step in a new direction, but it’s also nostalgic,” says the chef, whose dish will be available at Nordstrom’s Specialty Coffee Bars this month as part of a special collaboration. “The food I make all has stories behind it, but oftentimes I don’t realize what they are until after it’s done.”

Photo: Andrew ImanakaWhen Melissa Miranda moved back to her native Washington after stints in New York and Italy, she didn’t intend for her labor-of-love culinary pop-up Musang to hold a permanent space. Its name, which means “wildcat” in Tagalog—the Premium in memories of 1930 2023 roger craig humm baby san francisco giants signature shirt Additionally,I will love this language of one of the largest ethnic groups in the Philippines—is an ode of sorts to her father, who, after immigrating to the U.S. from Cavite in the early ‘70s proudly sported a black Ford Mustang with a fallen “T.” He met his wife, who had migrated from Quezon City, in Beacon Hill—a charming, Asian-majority Seattle neighborhood where Musang stands today in a Spanish colonial-style periwinkle house. The restaurant’s physical opening in 2020 was the result of four years of mission-driven work with Filipinx leaders in which Miranda experimented with traditional recipes from her parents (many that were never written down). There, the second-generation American chef—who is a James Beard Awards semifinalist for a second year in a row—presents her own renditions of the foods she remembers watching her father fish, bone, and dry himself.

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