Sponsored by Delta® Faucet
I cannot categorically, nor in good faith, call myself a chef. I cook things. I stir things. I char (burn) things. I know, mostly, when to use a spatula and when to pick up the tongs, and when all else fails, I can slather half an avocado onto charred (burnt) toast and call it dinner.
But my friends?
My friends are chefs.
A few weekends ago, I invited my friend Dan – art gallery owner and curator – to offer a few pointers in my own kitchen. Over chardonnay sips and cabbage chops, we cooked his favorite Beijing-inspired dumplings and Ken filmed the whole mess of it. Something tells me you’ll enjoy…
We chatted so much that I didn’t write down a lick of his recipe, but don’t worry – I’ll share soon enough. For now? I’m off to practice my (sorely lacking) dough ball techniques.
Here’s to a meal well-loved and a life well-lived, from my kitchen to yours… courtesy of Delta Faucet.
This is a sponsored conversation written by me on behalf of Delta Faucet; all opinions and text are mine. Thanks for reading!