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Timothy Klumper

@cookworm

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Recipes and Plate Design 🎨

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The point of these events was to bring friends, family, and newcomers together to spread love through music. As you can tell the mission was once again complete! Starting off throwing these shows due to me not getting gigs, to now allowing others to be the main focus has been a full circle moment for me!

To everybody who said yes, and came out I hope you felt the love that was spread yesterday 🔥 I will not stop doing these events to move towards my main goal of bringing the world together through music, and immaculate vibes! Thank you the djs who came out, and showed us what you love to do! Next one will be even better! Tell somebody you love them today :)
-Dangal 💜

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meowy in may ᓚ₍✿^..^₎ <3 p.s. thank u so much for 10K on IG. thank you for being here. 🌎

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april moments <3 p.s. thank u for 10K on twitch ily eternally grateful

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Szn 15 joshua tree edition 💜 #947thewaveeeee

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The weather is finally cooling off here, especially near the coast where one of my weekly clients lives.

A while back they mentioned how much they love cioppino, and I had been waiting for the perfect day to serve it to them.. surprising my clients with a dish that they mentioned in passing is one of my favorite things to do as a private chef. Not only hearing them when they take the time to talk about their preferences, but acting on that message when the time is right, creating an unforgettable experience that they’ll remember forever.

I sourced the freshest seafood I could find.. halibut, shrimp, mussels, clams, and scallops from Hokkaido. Such a simple preparation, enhanced by the fresh flavors all of these ingredients lend.

#privatechef#chef#seafood#love

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Q3 the summer we were still definitely outside ☀️

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Last week’s wine dinner in DTLA🍷 Thank you those who came out to support, it was such a great experience having my menu paired with amazing wines.
DM me if you want to come to the next one!

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Beef Ragu with Pappardelle, one of the first pastas I had thats wasn’t on an Olive Garden menu.. shout out to the chefs at Cucina Enoteca 10 years ago for showing me the way 🙌🏻

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Enjoying making some Beef Ragu with Pappardelle Pasta, sharing with friends in exchange for a little help with some camera work. Thank you to my friends that have been supporting me this year 🫶🏻

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Renaissance Faire Weekend the third with mine comrades ⚔️🧚‍♀️✨ Celebrating the first anniversary of our party-ception, Tim & Mary’s anni, & AJ + Jamison’s birthedays, huzzah! ❤️‍🔥

Renchella was most wondrous and did possess the finest fare: meat pies, sausage rolls, chimney sausages, duck legs, fried artichoke hearts, scotch egg, hibiscus cooler, + more! 🤩 (literally can’t stop thinking about the fun, on theme faire foods)

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Working on some new appetizers lately - Baked Santa Barbara Mussels with Smoked Paprika, Tangerine Zest, and Carrot Greens 🥕

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Ending the dinner with a few decadent desserts. Dark Chocolate Budino with Toasted Hazelnuts and Sea Salt. Lemon Olive Oil Cake with Candied Kumquats and Rosemary Flowers 🌸

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