Tag Archives: Chef Edwin Tomyoy

Collaboration
The Farmers Market Global Pre-Launch Installation At The Racket Doctor

The Farmers Market Global installation at The Racket Doctor featuring the collaborative collection available in store only:
Atwater Crewneck Sweatshirts in oatmeal & forrest green
Atwater T-shirts in black & oxford grey
The Racket Doctor Farmer T-shirts in forrest green & ash grey
On display:
Vintage Carhartt Detroit Jacket, Tennis & Agriculture Books from The Farmers Market Global Private Collection
Tomyoy Salad Dressing in collaboration with The Farmers Market Global
The Farmers Market Global Tennis Balls, Farm Court & Field Straw Hat, Backyard Farming Club Foam & Mesh Agriculture Hat, Sweatshorts, The Farmers Market Global x L.L. Bean Tote Bags chain stitched by hand
The Farmers Market Global Initial Collection on display:
The Farmers Market Global Tennis Balls, Cans of Meyer Lemons, Farm Court Straw Hat, Bloom Court Straw Hat, Los Angeles Backyard Farming Club Foam & Mesh Agriculture Hat, Farm Foam & Mesh Agriculture Hat, Soil Foam & Mesh Agriculture Hat, Farmers Market Crewneck Sweatshirt, Sweet Basil & Lovage Seed Packets, Produce Bags, Boonie Hats
The Farmers Market Global x Kleen Kanteen Insulated Water Bottle
Vintage L.L. Bean Rubber Mocs, Tennis & Agriculture Books from The Farmers Market Global Private Collection

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Food & Drink
Adrianne Ho’s Flowering Gai Lan Roux Pappardelle

“Being Asian and French I love mixing different cultures for my recipes. Fusing diverse flavors and techniques is a fun way to brighten up any dish. My friend Chef Edwin Tomyoy picked this beautiful flowering gai lan from his organic backyard farm in South Pasadena, California. The edible flowers are so exquisite I decided to use them as a garnish on a plate of savory Domenico’s fresh pappardelle which feels almost like a Cantonese ho fun rice noodle I grew up devouring. The sauce is a traditional French style white roux created from flour and cooked out fat from the sautรฉed uncased natural sausage with Bordier butter, shallots, garlic and fennel. I emulsify the roux with the fresh cooked pasta and salted starchy pasta water. I like to blanch the gai lan so it’s al dente and a beautiful shade of jade for the final cooking step. A splash of extra virgin olive oil Olea Juice gives the plate a nice flavor and sheen.” – Adrianne Ho

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