Thubten's Kitchen

Check out the new Thubten’s Kitchen demo studio! We will soon be producing our recipe videos and podcasts at Willamette Falls Studios in Oregon City.

I earned the nickname "Chef T." yesterday. Working with , I helped introduce a group of kids to the joy and fun of cooking.

We made Moroccan chickpeas, Vietnamese salad rolls, sweet potato veggie burgers, and more delicious plant-based bites.

Here I am explaining what caramelization is, and why cooking turns food brown.

As Chef Ann Burrell says, "Brown food tastes good."

We shot our sizzle reel’s “farm segment” at Oswego Lake Country Club, where farmer Evan Gregoire of is growing much of the produce served at the club.
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Wanpaku Natto Is Introducing an Aromatic Japanese Breakfast Meal to the American Market The fermented soybeans are known for their distinct aroma and taste, and while not familiar to most in the U.S. at this point, company founder Heidi Nestler believes it could be the new kimchi.

Heidi Nestler of Wanpaku Natto for taught me about this Japanese staple for . It's incredible, with an unexpectedly subtle flavor. Shift those palates!

Shooting day was a lot of fun. I feel very at home in front of the camera, in no small part thanks to the incredible people behind it. We make a great team.

I look forward to seeing the finished sizzle reel!

Overwhelmed with gratitude for Valerie, Cyrus, Chris and Chris. :D

Catering a housewarming party for a friend tonight.

Finally got to break in my Finex Dutch ovens when I cooked up two hearty, delicious timballos for my Thubten's Kitchen team. Here are some photos of the timballos in process.

FINEX Cast Iron Cookware Co.

The finished product from our meal exchange. The lasagna was a hit! Yum.