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5 months ago
Co Creator: feministcenterforcreativework elizamozer chloemozer
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
Photo by @oooey.studios on June 02, 2026.
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Posted On: June 2nd 2026, 09:14 pm
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 🥰)
Comments (27)
pkylebritishbaker 4 months ago
mx.springrolls 5 months ago

mx.springrolls

Feast your eyes on that FEAST!!! Amazing.

mongeroflove 5 months ago

mongeroflove

Yesssss !!! Incredible

wibmd 5 months ago

wibmd

literally stunning

b.nozakinasser 5 months ago
carlycorrea 5 months ago

carlycorrea

Omg the scene from Hook!!!

shisodelicious 5 months ago

shisodelicious

Wowowowowowowwe

_cocina_colorida 5 months ago

_cocina_colorida

stooooop you're making the rest of us look bland ahahaha!!!🌈🌈🌈

camilamalenchini 5 months ago

camilamalenchini

so lushhhhhh 💦💦💦💦💦

sophieschuss 5 months ago

sophieschuss

Wow 😩🫢😍

lizajane__ 5 months ago

lizajane__

Craaaazy work😍

lyndadorf 5 months ago

lyndadorf

It's kinda in the Mozer DNA!

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