Suppin' Good
I'm either cooking, eating or looking forward to being hungry. My travels across the States and around the world include epic meals showcasing the particular region's culinary treasures. Suppin' good is the love and quality that permeates a dish whether it's served on a paper plate at a Texas gas station or the finest Villeroy & Boch in Paris. So forget the trends, go with your gut and keep suppin' good.
Suppin' Good
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Rosé Brick Chicken, lentils and rice, amaranth and radish greens, snazzy corn (at Suppin’ Station)
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I’d like to share Suppin’ corny with y’all.  On the cob with French butter, Harissa, parmigianno reggiano, kewpie mayo, grapefruit pepper, yuzu and cilantro.  Identity expressed (at Suppin’ Station)
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Always down for a lil purp with the greens.  Coleman Farms amaranth and radish greens.   (at Suppin’ Station)
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This can totally happen #savingtheseason #crabapples (at Suppin’ Station)
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From crudités to salade composée to a bowl of shit with a blob of shit.  Totally okay with spin art effect.  Hella veggies with kaffir lime leaf dressing.  Boom (at Suppin’ Station)
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Fresh baby corn!  New favorite munchin veggie.  So sweet and crunchy (at Suppin’ Station)
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JJ’s Lone Daughter Hass; Jimenez stone fruit  (at Suppin’ Station)
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Weiser melon, McGrath carrot, Schaner eggplant, cippolini, lime and Reed avo; Windrose crab apples; Jimenez cherry tomatoes and garlic (at Suppin’ Station)
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Market mija @calamitycowden @redbread (at Santa Monica Farmers Market)
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