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JOURNAL

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COOK SPACE FRIDAY FEELS | Aspiration Station

Michelle Mannix

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I T ' S   N O T   F R E E Z I N G ,    I T ' S    R E F R E S H I N G  ( ? )

 

Though we’ve kicked off the year with a bang and a blizzard, even in sub-zero temps, you can't keep a good New Yorker down. As we prep (with freezing fingers) for our Whole30workshop this coming Sunday, we’re looking forward to a year of fresh perspectives - of upending the status quo, of more restaurants with zero-waste kitchens, and of exploring new cuisines and cultures with classes like our February Food of Puebla and upcoming Vegan for Carnivores course next Thursday (recipe testing for this never tasted so good!)

All this New Year's ambition isn't to say we won’t be taking full, cosy advantage of forced hibernation this weekend. If you need us, we’ll be dusting off old cookbooks and bubble bathing a la Emma Watson 

 

 

WHAT WE’RE GUSHING OVER

These two hollywood powerhouses, finally working together and working through the current toxic climate in tinseltown

 

WHAT WE’RE MAKING

This savory squash galette  (and hopefully not just pouring ourselves a bowl of this glorious mashup) as we don our slippers and watch fancy people in fancy clothes walk the Golden Globes Red Carpet on Sunday.

 

WHERE WE’RE EATING OUT

Everywhere on Adam Platt’s top of 2018 list  (if only we had the budget)

 

WHO + WHAT WE’RE WATCHING

These up and coming artists, and season 2 of The Migrant Kitchen

 

WHAT WE’RE CRAVING

More of the healing Haitian fare from the fabulous Rose Michel, abuse survivor and co-founder of Community2Community and Belmere Catering 

 

WHAT WE’RE LETTING GO OF

Tired ass design  and dining standards of 2017 - later, all white everything, hello messy tables + pegboard kitchens

 

WHAT WE’RE HOPING FOR

A new precedent of accountability in the restaurant industry 

 

HOW WE’RE PLANNING

With this perfect calendar celebrating our favorite, Ruth Bader Ginsberg




T H E    C O O K    S P A C E    C R E W
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U P C O M I N G    C L A S S E S