Boulette & Co.

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Photo credits: Ben Lam | See more at @boulette.n.co (formerly @happysushicooks)

After 4 tries, finally nailed my lychee martini! Letting the lemon and fruit steep overnight in the vodka infuses flavors so much better and makes the cocktail much smoother

Made a "korean BBQ" steak tartare with filet mignon, red onion, and KBBQ seasonings, then topped with an egg and fresh parsley

Creamy crab mixture in crisped puff pastry! Served with sriracha aioli and scallion garnish

Inari sushi 4 ways! From left to right (and arguably from worst to best): avocado tamago salad with lemon, salmon tofu with cucumber, wasabi-marinated salmon poke, and torched wagyu over onion-mushroom rice.

A close up of the old fashioned! Featuring Japanese whiskey and, if you look closely, you can spot candied orange nestled in the ice

Black miso cod -- succulent and buttery. This was also the first fish I ever filleted myself (sorry for anyone who got a bone ahaha)

Another shot of the inari sushi 4 ways -- they look unassuming but are packed to the brim and will fill you up quick!

Thank you to Mira for gifting me these gorgeous triangular plates! I've used them at every Boulette & Co. dinner to date

My first tablescape! I recruited my sister to fold some origami cranes for my inaugural Boulette & Co. Japanese-themed dinner. The chopstick rests are handmade by me! They're all clay and nestle back into their clay sardine tin when we're done

I'm not a big whisky fan but wanted a mature cocktail offering -- ended up using some Toki whisky in a very classic old fashioned

Always flattered when my guests find my plates intsta-worthy :') love this pic-ception

Finishing touches on a jazzed up ginger beer: mint, a lemon slice, and candied ginger

Behind the scenes in my (very very very) messy kitchen. I have stations with post-it notes all around my island so I can move from one dish to another without forgetting any components I've planned for

Finishing touches on the garden soup: a drizzle of basil olive oil and (not pictured) toasted garlic-tossed foccacia croutons

A two-biter. Perilla leaf, ultra-tender sous vide and torched pork belly, herby and bright chimmichurri, and a dash of red pepper flakes

My pride and joy: duck breast served with wild grain mirepoix rice and a fig-shallot-balsamic

Crisped polenta (not placenta...) on a bed of tarragon aioli, arugula, tangy gremolata and red pepper threads, and a jammy egg

I'm so proud of the plating here. Orange-infused ganache, brown sugar-smoked salt crumble, pistachio, and torched candy orange

Fall on a plate: seared scallops, ginger-spiced pumpkin puree, and crispy pancetta, all topped with microgreens

Hearty garden soup packed to the brim with veggies, featuring the gorgeous fall table and the spiced apple martini

Another glamour shot of the filet mignon tartare, served with rice paper chips

Warm fall colors and flavors -- wouldn't be complete without warm and fluffy bread straight out of the oven, and of course paired with herbed butter

The tablescapes have been fun to plan for each of these dinners -- this one was simple with muted eucalyptus and plenty of dried lemon wheels (I dried a second batch for garnishing drinks!)

We've all had enough Aperol spritzes...this was a Hugo spritz! Lighter take ft. elderflower

Fresh bread and a tangy pomodoro sauce for snacking in-between courses

Blackberry lemonade with the sweetest, fattest blackberies ever and a home-dried lemon wheel

The first of the foccacia trio from the Italian dinner: Ben's homemade bread with whipped ricotta, thyme, nectarines, and a drizzle of mango blossom honey

Turned a pasta into a soup! Have you ever had liquid cacio e pepe? That's what this was. Topped with chives and toasted black pepper

Home-cured duck breast, tangy romano, mint, and a chili oil drizzle

Side profile of all the layers in the tiramisu panna cotta, featuring the mess that was my kitchen counter

Bone marrow pasta! Upped the savory notes with two types of caramelized mushrooms then topped with raw egg yolk and "garlic bread" breadcrumbs

Fun take on seafood salad: sous vide lemon-garlic octopus and peppers with shrimp crackers

A classic on Ben's homemade foccacia: prosciutto, burrata, and basil with basil olive oil

Scallop and yellowtail crudo with blood orange, white strawberry, and rosemary blossoms

Tiramisu panna cotta with mascarpone whipped cream and rum-infused ganache

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