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@kelly__eckel

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Pierre a eu la chance de participer à @lapaulee de San Francisco aux côtés de grands sommeliers américains. C’était le même le seul français au service ! Un grand merci a @lapaulee à tous les sommeliers, à @danieljohnnes et à @erailsba 🦭 Mention spéciale pour un jero de bonnes-mares de Louis Jadot de l’époque Clair-Daü… Vive la Bourgogne, vive la Californie et vive le Bocce 🫡 ~ . . ~ #lapaulee #sanfrancisco #228litres #bourgogne #pinotnoir
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my cup is filled after a week spent in tahoe with my people.💗
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some people i LOVE on light leaked film ✨
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De retour après une semaine californienne ☀️ Pierre a visité des grands domaines classiques de Napa comme @dunnvineyards & Philip Togni, des négoces ambitieux comme @arnotrobertswinery & @newfoundwines et enfin le vignoble @phelanfarmcambria de @rajatparr plus au sud. Un voyage passionnant (mais évidemment bien trop court) pour y découvrir un vignoble qui produit près de 75% du vin américain 🇺🇸 ! Un grand merci à tous les vignerons, à @lapaulee et au meilleur d’entre nous @erailsba ! On vous raconte tout ça ce soir, de retour à Pigalle 🙏 ~ . . ~ #228litres #lacavepigalle #californianwine
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Epic 3-day Bay Area F&B tour for the Mayor of Hong Kong’s ( @matteo_s_ceravolo ) 1st visit to California @cotogna_sf @themorris_sf @bar_iris_sf @innout @singlethreadfarms @restaurant_bijou @viridianbar @bar_355 @lataqueriasf @tommysmexican @thebuenavistasf @daeho_official @trickdogbar
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this year was one of the 'stretchiest' event seasons for me in a long time - with residencies, travel, full build outs and design, it’s pushed me in all directions and so many beautiful ways. I can’t show many, but I can show this one that was so personal and such a delight that it reminded me why I do what I do. under the full moon, two of my friends (and colleagues) brought a close group of family and friends together to celebrate their love. it was a weekend full of laughing, (happy) crying, dancing that truly lights up your soul. the bride is a woman who will sing your praises the first chance she gets and will straighten your crown when you’re off that day. the groom is a man of few words, but they’re meaningful, steadfast, loyal and usually what everyone is thinking but won’t say. together, it’s always fun (and funny), honest and the best support system you could ask for. thank you, thank you for including me in your special weekend, allowing all of us to play and create something beautiful for you, and for simply being some of my best friends here! here’s to your love 🩷
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Solid line up to close out the summer season. •Anne-Sophie Dubois, Fleurie Les Labourons - Gamay •Eleni & Edouard Vocoret, Bas de Chapelot - Chardonnay •Stratum, Mata Altas - Monastell •Luis A. Rodriguez Vazquez, A Teixa - Albarino, Godello, Treixadura Wine List curated by @kelly__eckel 📸: @camila.salazar.gomez
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That’s a wrap. Peace out 2024 season. Thanks for the memories.
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Golden hour beauty at the end of August, what a summer it’s been, grateful for all the happenings and stoked for the next season. I love it here!
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This week, we brought a slice of Mendocino coast to San Francisco for a special @theartofplating experience w/ 2 Michelin starred @theharborhouseinn. We were honored to curate an evening that gave stage to Chef @matthew.kamm’s philosophy of creating a singular experience drawn from the restaurant’s local surroundings. ✨ #TheArtOfPlating
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It was a busy, but lovely week for Barsace! The second summer here in California certainly brought the beautiful weather, to accompany some beautiful Cocktails! If you're looking to put on a party, feel free to reach out and let Barsace elevate the experience. Contact at barsace.com #bartendersofinstagram #bartenderslifestyle #bartender #cocktailsofinstagram #cocktailvideo #cocktails #livelaughlove #barsace What cocktail should I make this week?
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Purple sea urchin, maitake mushroom, fried and infused . @theharborhouseinn Chef @matthew.kamm . The maitake are dusted with Espelette pepper, dried black lime & bay. Purple urchin glazed with nori. An earthy, nourishing tea from 🍄‍🟫 trimmings . Over 2 decades of culinary travels, I’ve dined at over half of the world’s 145 @michelinguide 3-star restaurants. I have zero expertise, I simply express one small opinion framed by personal preferences. Stars are supposedly solely based on the merits of the food, yet many 2 & 3-star restaurants check the same boxes. Stuffy French tire company inspectors have their own inherent biases too. I’ve had my fill of 5 hour-long gut-busting culinary extravaganzas filled with every edible luxury known to man, choreographed swarming servers, wine encyclopedias, bread/cheese/dessert carts, stools for my man-purse, etc. You can sense when a new restaurant is aiming for stars, very few will take the risk of deviating from the luxe formula. Over time I’ve replaced those meals with lighter, cleaner, vegetable and seafood-focused cuisine. By the end of the night I don’t feel like I need to be wheeled out of the dining room. . The endpoint of my rambling is HHI, which has quickly become one of my favorite dining destinations in the 🌎. This was my 7th dinner in Elk; the entire experience has evolved tremendously since opening in 2018. Chef K and team tell the story of the Mendocino coast through a singular, terroir and ocean-driven tasting menu. Instead of relying on traditional rich sauces based on oils/fats/creams/butters, Chef utilizes dashi-based broths, teas and infusions to accentuate the purity & freshness of the seafood and products from the HHI Ranch without getting in the way. Freshly-harvested seaweed/kelp/wakame permeates the entire menu in different variations. Purified salt crystals are processed from buckets of evaporated ocean water and convey a taste of the sea. There are a variety of house garums, fermentations, vinegars, misos, shoyus that add sublime depth of flavors. Sincere thanks to the entire team at HHI for always welcoming us like family @avecjaclyn @jasonchin @kelly__eckel.
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