The gallery

Everything on this page came out of Chef Lupe’s own kitchens — dinners cooked in people’s homes, bread baked before service, and vegetables picked the same morning. Nothing here is a stock photograph and nothing was styled for a camera.

Tuna ceviche with plantain crisps and a saffron purée

A rack of lamb with glazed root vegetables

Seared scallops in a chilled tomato gazpacho

Paella with clams, mussels, prawns and scallops

Saffron tortellini dressed with herbs and flowers

A whole roast pork shoulder with salsas and pickled onion

Mussels in broth with grilled sourdough

A chopped salad with radish and crisp chickpeas

A tostada with avocado, cured fish and pickled onion

A whole fish roasted over fennel, squash and tomatoes

Pork loin with greens and a red wine reduction

A slow-cooked beef course under shaved vegetables

Hand-made green ravioli in brown butter

A stuffed squash blossom, plated dark

Cured fish with herb oil and summer vegetables

Scallops with citrus, radish and a herb dressing

A clear broth poured over shellfish, with a seeded crisp

A nest of fresh pasta with a shellfish sauce

A crisp nest over cured fish, finished with a rose petal

A fish course with confit vegetables

Tomato canapés being plated in the kitchen

A beef course with mushrooms, greens and two purées

Sourdough loaves cooling on a wire rack

Chef Lupe cooking tortillas beside a wood-fired oven

Aguachile with avocado, citrus and pickled onion

Cherry tomatoes picked by hand, still on the vine

Seared scallops with mushrooms and green beans

Sliced tomatoes and basil on a rustic plate

Crab and avocado with caviar and a herb oil

A tostada dressed with pickled onion, herbs and lime

Cured fish with heirloom tomatoes and cucumber

Tartare on a tostada, dressed with flowers and herbs

A chocolate dessert under a quenelle of cream

Chef Lupe at the wood-fired oven with the morning’s baking

Cured fish, close, with tomato and herb oil

A course in a dark bowl under a citrus foam

You bring the occasion. I create the experience.

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