Abigail Schmitt

Abigail Schmitt Curating intimate dinners: multi-course tasting menus + beverage tasting, farm-to-table events, as well as food styling and photos for commercial ventures.

Look for Wilderness Cooking Classes soon!

“People in the same room understand and empathize with each other in a way that isn’t possible on a page and on the scre...
09/04/2026

“People in the same room understand and empathize with each other in a way that isn’t possible on a page and on the screen.”

Put simply, Gloria Steinem encourages people to have conversations about what is important and what is beautiful, and proves again and again how to confront the face of hate and discrimination with bravery.

Before Camille asked me to help cook for Gloria’s birthday a few years ago, I knew her name, but I didn’t really know how inspirational of a writer, speaker and activist she really was. She is one of the greats.

Gloria, may you rest knowing you’ve inspired institutions and individuals to change at a higher level and not just the hearts of a few.

08/29/2026

Sound on 📣

07/27/2026

Green walnut molasses in the works ☄️

Nocino is probably the most commonly known product made from green walnuts - it’s made by pouring a neutral alcohol over green walnuts and developing flavor over 6 months. Our molasses is just as simple, if not more so, due to the fact that it only takes days for them to start turning into molasses.

I haven’t finished the whole process yet, so stay tuned for boiling the nuts and bottling the syrup!

I know they say you’re not supposed to handle the green walnuts with bare hands because of skin irritation and staining - but to be honest nothing happened to me except my hands smelling absolutely fruity and delicious.

Sharing everyone’s favorite: the lobster roll mini - made with kewpie, tomato, tarragon and dill. Served on a toasted b...
06/24/2026

Sharing everyone’s favorite: the lobster roll mini - made with kewpie, tomato, tarragon and dill. Served on a toasted bun ofc. 🦞

Happy solstice, lovers 💐🌞🌝
06/22/2026

Happy solstice, lovers 💐🌞🌝




06/18/2026

Picea glauca meli 🌲 aka spruce tip honey

Because common names exist for a reason, they help us to remember and identify plants, and they help beginners learn.

Fresh tips are edible, deliciously citrusy, and they’ve been used traditionally in foods, teas and medicines for generations across the globe. I’ll have to make another video about meli…

Note one harvesting: sometimes my mouth gets tingly when I nibble on spruce or fir tips raw - the resin is a bit abrasive so if you’re trying this out at home: make sure you’ve properly identified your tree before harvesting, and try out a small sample before making or eating a bunch. Always remember to harvest with care and gratitude, leaving enough for the tree to continue to grow where needed. Much love.

06/09/2026

This is Asín Tibuok, a traditional sea salt made in Buhol, Philippians. It’s made using a centuries-old process where sea water is pour from a shell and filtered through coconut husk ash. It is slowly reduced over a low fire in hand-made clay pots until the salt solidifies inside. When it’s cooled, the ceramic is broken away to reveal the salt sphere, which ends up resembling a dinosaur egg!

Interestingly, it’s not allowed to be sold in the country due to iodized salt regulations, which only adds to the allure and value in my opinion. This whole salt “egg” is worth about $150 (or more?) which is honestly sounds like steal after learning about the labor and love these families dedicate their lives to. Its one of the most interesting ingredients I’ve come across in years🔮

Thank you and Lukas for sharing!

privatechefdinners

Potato croquettes with ume 💫
06/03/2026

Potato croquettes with ume 💫



Red snapper makes a delicious, buttery-flakey fried fish with this gluten free cornmeal batter. Paired with a kanzuri ma...
05/08/2026

Red snapper makes a delicious, buttery-flakey fried fish with this gluten free cornmeal batter. Paired with a kanzuri mayo and sweet corn salsa (thank you ) and a lemony side salad 🌽 - I need to know something though…what’s the majority here?

Recipe just in time for summer ✍️ substack

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