Jennie Tai
Life

Five Things


{Scotch Quail Eggs with Raspberry Sauce}

A few years ago, I made scotch eggs with chicken eggs for a holiday party and found that they were so massive – people were eating them with a knife and fork. 🙁 So this time – I made these little bite-sized versions with quail eggs.

{Jeni’s Whiskey & Pecans Ice Cream}

Jeni’s is one of my favorite brands of ice cream in the area (she always comes up with the most interesting flavors), and I was excited to find them at the new Mom’s Organic Market in Merrifield’s new Mosaic District.

{Jeff Black’s Signature Oysters}

Last night, Jeff Black debuted his two new signature oysters (Black Pearls, and Old Black Salts) at the 1-year anniversary party of his DC restaurants, Black Jack and Pearl Dive Oyster Palace.

{Chef Seng’s Crispy Rice Salad}

Chef Seng Luangrath’s new Laotian menu at Bangkok Golden features a crispy rice salad that’s like a tangy, crunchy lettuce wrap.

{Life in Cancun}

I’ve traveled to Cancun and Miami in the past few months, but as much as I love laying out on the beach with a cold pina colada – I’m happy to be home in DC. 🙂

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