Julia Momose has become known as a cocktail maven for her Michelin-accredited time training, supervising and creating signature cocktails, both alcoholic and spirit-free.Read Bio
Onions. Garlic. Mushrooms.
Eating tortellini ala panna as a kid.
I don’t think there are two ingredients that should never be used together. You can always make modifications and make them work.
Roasted Shallots and Black Truffle Agnolotti.
First year of culinary school, I wasn’t sure if it was for me until my chef teacher asked us to create our own dish and I was hooked. I created a corn ravioli with mushrooms, which ended up inspiring my signature dish.