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oooey.studios

@oooey.studios

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LA based
your new favorite sister/chef duo
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our signature bangarang dip platter ✨ turmeric ginger tahini, spicy green tahini, beet caramelized onion whipped goat cheese, ube whipped feta, topped with pickled mustard seeds, confit dried apricot, radishes, dill by @oooey.studios
we are so honored to be featured in @shoutoutlaofficial this month! it’s still so surreal that we get to do what we love everyday, and even more so that we get to do it together. thank you to everyone who has supported us along the way, or been following along on the journey 🥲 lots lots more to come ❤️ head to the link in our bio to read the full article~ portraits by our angel @carianneolder food photos by @elizamozer by @oooey.studios
our hearts are so full after last night’s collaboration with the ever creative and imaginative minh phan for @feministcenterforcreativework 10th birthday celebration alongside so many other incredible artists, activists and chefs. our performance is inspired by our favorite childhood movie, spielberg’s “hook”... “bangarang!” shouts peter pan and the camera pans to a group of wild eyed and smiling kids, sitting around a table overflowing with steaming roasts, towers of glistening fruit and vegetables, endless swirls of multicolored mixtures topped with contrasting dollops. moments later, a food fight breaks out and the excited faces are rainbow-splatter-painted like lush pollock’s… we oooey-ify “bangarang” by meditating on the image of food play: creating an art installation of foraged and market-gathered pickled and fresh seasonal flora, accentuated with our signature tri-colored dips, and a plethora of confit dried fruit, crunchy root vegetables, crispy dehydrated pickles, chewy rice paper plates, seeds and homemade spices. @mignardisesla invited us to position our work in honor of @alisonknowlesofficial “make a salad” of the fluxus movement. in proper knowles’ tradition, we invited guests to collaborate with us in making the installation…and then, of course, in eating it. working with minh was an extra special treat because prior to the genesis of oooey studios, chloe moved to los angeles to work with minh at her restaurant PHENAKITE. as their palates merged and the menu evolved, the two quickly became inseparable. it was through foraging and creating with minh in her role as chef de cuisine, that chloe fell in love with LA. when eliza moved here in early 2023 from her roles of cheffing, baking, and food-styling in berlin, she quickly fell head over heels with southern california too. “bangarang” is an expression of this relishing. by @oooey.studios
a deconstructed and ‘oooey-ified’ @elizamozer cake sculpture in celebration of early spring in los angeles for the annual @feministcenterforcreativework fundraising benefit 💞 corn almond cake, creme fraiche curd, nectarine compote, plum compote, saffron Italian meringue buttercream,  apricots, apriums, armenian green plums, rainier cherries, black cherries, mulberries, green almonds, baby sweet corn, candied cacao nib marcona almond dark chocolate bark, red amaranth, blue corn flower, rose geranium, gem marigold leaves …  people often ask us if our parents are chefs, if that’s how we both ended up in the industry. while our mom is an amazing home-cook, and our dad an enthusiastic-taster, they are both artists and designers by trade. growing up with their studio as our playground sculpted how we approach our creative food practice today. we love cooking in all spaces, for all types of people, but it is in settings dedicated to art and design that we truly feel at home. as such, it was an extra special honor to return to @feministcenterforcreativework this year to lead the food programming for their annual fundraising benefit (200+ attendees!) thank you to our incredible team Miguel, Tracey, Eleanor, Isaiah, and Justine ♥️ we love you! thank you to Sarah, Kamala, Rachel, the whole FCCW team and all participating artists and vendors - it was a privilege and an inspiration to work with all of you! by @oooey.studios
people often ask us if our parents are chefs, if that’s how we both ended up in the industry. while our mom is an amazing home-cook, and our dad an enthusiastic-taster, they are both artists and designers by trade. growing up with their studio as our playground sculpted how we approach our creative food practice today. we love cooking in all spaces, for all types of people, but it is in settings dedicated to art and design that we truly feel at home. as such, it was an extra special honor to return to @feministcenterforcreativework this year to lead the food programming for their annual fundraising benefit (200+ attendees!) thank you to our incredible team Miguel, Tracey, Eleanor, Isaiah, and Justine ♥️we love you! thank you to Sarah, Kamala, Rachel, the whole FCCW team and all participating artists and vendors - it was a privilege and an inspiration to work with all of you! our savory grazing table was a celebration of spring in southern california featuring our signature ‘bangarang’ dip installation front and center (inspired by the food-fight scene in our favorite childhood movie ‘hook’), displayed as a gradient from vegan to veggie to pescatarian~ vegan: coconut ube tahini, spicy green tahini, golden white bean with cara cara orange veggie: confit garlic ricotta, beetroot goat cheese, saffron sundried tomato cultured butter pesc: lox cream cheese, spirulina smelt roe cream, nasturtium cultured butter savory tarts: heirloom carrot with saffron goat cheese custard & heirloom tomato with basil feta custard on almond parmesan crusts an amazing cheese and charcuterie selection from our friend @mongeroflove of @mccallsmeatandfish : (cheese) cornish yarn, fennel bay blue, east of edam gouda, la marotte; (charcuterie) prosciutto, finocchiona, spicy soppressata a plethora of our favorite breads from @bubandgrandmasbread all surrounded by seasonal farmer’s market bounty sourced from some of the amazing farmers at @southpasfarmersmarket including @carranzafamilyfarm @mcgrathfamilyfarmers @tuttifruttifarmsca @underwoodfamilyfarms @kenstopnotch_sc @mcfarlinmindyfarms (dessert photos coming next 🥰) by @oooey.studios
saffron honey glazed roasted carrot gnocchi popping in this gorgeous blue @eastforkpottery bowl served with carrot top pumpkinseed pesto, grilled @sunriseorganicfarm sugar snap peas, toasted pine nuts, and borage blossoms from our client's garden 💘 by @oooey.studios
we love beans! grilled romano beans, confit gigante beans, whipped feta, lacinato kale pesto, mustard flowers by @oooey.studios
citrus party! a day one oooey signature ~ garlic rubbed crostini, whipped housemade goat's milk ricotta, a party of the season's best citrus from @mcfarlinmindyfarms, purple basil, really good evoo by @oooey.studios
tomato tomato tomato cake! 🌱 ✨ 🍅 ✨ 🌱 olive oil sweet corn chiffon cake layered with san marzano tomato strawberry jam & goat cheese mousse, covered in tomato leaf italian meringue buttercream, decorated with tomato leaves, baby basil, heirloom tomatoes, spoon tomatoes for @nabilahiman 's ripe themed baby shower 💘 by @oooey.studios
pink pepper & parm arancini 💘 by @oooey.studios
some favorites from an early spring dinner party ~ 1. grazing table featuring @bubandgrandmasbread bread and our signature bangarang dip platter: green tahini - cilantro, parsley, jalapeño,  tahini  golden bean - white bean, turmeric, ginger, @mcfarlinfamilyfarms cara cara orange, pink goat - beetroot and caramelized onion whipped goat cheese  2. early spring arugula - wild arugula, mcfarlin sarawak and valentine pomelo, grilled snap pea, pecorino romano, mint, lemon vinaigrette 3. poppyseed cesar salad - crunchy @sunriseorganicfarm lettuce, nashi pear, shaved radish, calabrian chili sourdough croutons, parmesan, anchovy poppyseed dressing 4. sicilian olive chicken - olive brined chicken thighs, fennel, green grapes, castelvetrano olives, pine nuts, parsley 5. miso butter NY strip - grass-fed ny strip steak, miso butter, parsley gremolata by @oooey.studios
5 foot long cake for the sweetest autumn wedding one half of the cake is turmeric and cardamom spiced pecan carrot cake layered with carrot fudge and whipped goat cheese the other half is pistachio oat cake layered with saffron cremeaux and hibiscus poached pears all covered in miso brown butter Swiss meringue buttercream, decorated with plums, grapes, pomegranate, guava, finger lime, red & pink amaranth by @oooey.studios

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