w / House Cultured Saffron Yogurt, Cara Cara Orange, Pistachios, Pomegranate, Golden Raisins & Spices

Desert Rose Sweet Fonio

Mock Tales Galore

Desert Rose Sweet Foulo

Papas Friends Hash

Molokal Conge

Iced Kahawa Coffee

Funk Bowl

Fermented Potatoes, Red Hominy, Roasted Peppers, Garlic Confit, Braised Greens, Epazote Crema & Avocado

Papas & Friends Hash

w / Cultured Coconut Cream, Plum & Lemon Myrtle Jam & Fresh Berries

Sourdough Waffles

w / Kimchi, Molokai Sweet Potato, Adzuki Beans, Black Garlic Miso, Sesame Oil, Black Sesame & Chili Threads

Molokai Congee

Fermented Pineapple, Manzanita Berries, Cinnamon, Chile de Arbol, Piloncillo, Preserved Lemon with Botanical Sugar Rim

Mock Tale

Come in to cool down with our new Mock Tales!! 🍍Manzanita Tepache - Fermented Pineapple, Manzanita Berries, Cinnamon, Chile de Arbol, Piloncillo, Preserved Lemon with Botanical Sugar Rim 🍋 Maria’s Margarita - Fermented Me

Mock Tale Friday

with a Cultured Sundried Tomato and Red Pepper Cashew Crème. @firebrandbread Focaccia and a Salad with @spadeandplow Salanova Lettuce, Cultured Seeds and a Fermented Tomato

Fermented Ratatouille Chopenade

There is something for everyone, no matter their preferences. Artfully and intentionally crafted Non-Alcoholic beverages always available in store for your enjoyment.

Mock Tales

Brewed in house with Organic Teas, Rich Botanicals, and Balanced Flavors. Available on tap or to take home in a growler.

Kombucha Tea

Place 1 cup fonio in a fine-mesh sieve and rinse under cold water until runoff is clear. Drain thoroughly. In a dry medium saucepan over medium heat, add rinsed fonio and toast, stirring constantly, for 1–2 minutes until aromatic and slightly nutty.

Rinse and toast fonio

Add 1 3/4 cups water, 1/2 cup whole milk, 1 tsp fine sea salt, 1/4 tsp ground cinnamon, and 1/8 tsp ground cardamom to the saucepan. Bring to a gentle boil, then immediately reduce heat to low, cover, and simmer for 5–7 minutes, or until liquid is absorbed and fonio is tender. Remove from heat and let sit, covered, 3 minutes.

Cook fonio

Uncover, stir in 1 tbsp unsalted butter, 1/4 cup golden raisins, and 2 tbsp honey. Taste and adjust sweetness or salt. If porridge seems too thick, stir in up to 2 tbsp warm milk or water to loosen to a spoonable consistency.

Finish porridge

Crush saffron threads lightly between your fingers (or in a small mortar). Add to 1 tbsp hot water and let steep 5–10 minutes until color and aroma deepen.

Bloom saffron

In a small bowl whisk 1 cup plain yogurt with the saffron infusion, 1 tbsp honey, 1/2 tbsp lemon zest, and 1/8 tsp fine sea salt until smooth. Taste and adjust honey or salt. For best results, cover and refrigerate at least 30 minutes to let flavors meld (can be made several hours ahead).

Flavor yogurt

Peel and segment the Cara Cara orange (supremes) over a bowl to catch juices: cut away peel and pith with a sharp knife, then slice segments out between membranes. Reserve any juice for drizzling if desired.

Prepare Cara Cara orange

If pistachios are not toasted, place them in a dry skillet over medium heat and toast, stirring, 2–3 minutes until fragrant. Cool slightly and chop coarsely.

Toast and chop pistachios

Spoon warm fonio porridge into shallow bowls. Dollop or pipe a generous spoonful (about 2–3 tbsp) of saffron yogurt on each portion. Arrange Cara Cara segments and scatter 1/2 cup pomegranate arils around the porridge. Sprinkle 1/4 cup chopped pistachios and a few extra saffron threads on top. Garnish with mint leaves.

Assemble plates

If you made the spice syrup, drizzle 1–2 tsp over each finished bowl for added shine and spice. Alternatively drizzle any reserved orange juice and a little extra honey to taste. If using orange blossom water, stir 1/4 tsp into the yogurt or drizzle sparingly over fruit.

Optional finishing

Make the syrup while the fonio cooks: combine 2 tbsp white sugar, 2 tbsp water, 1/4 tsp ground cinnamon and 1/8 tsp ground cardamom in a small saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, and simmer 1–2 minutes until slightly syrupy. Remove from heat and cool. Use 1–2 tsp per serving as desired.

fonio

water

whole milk

fine sea salt

ground cinnamon

ground cardamom

unsalted butter

golden raisins

honey

plain whole-milk yogurt (or Greek-style)

saffron threads

hot water

lemon zest

Cara Cara orange

pomegranate seeds (arils)

pistachios, shelled and lightly toasted, chopped

orange blossom water (optional)

mint leaves

extra saffron threads (garnish)

white sugar

Juice the oranges and lemons until you have the specified quantities. If using bottled juices, measure accurately. In a small pitcher combine the fresh orange juice, lemon juice and simple syrup; stir until the syrup is fully incorporated.

Prepare citrus and sweetener

In a large pitcher, pour the orange-lemon-simple syrup mixture. Add the chilled sparkling water and chilled non-alcoholic ginger beer. Stir gently to combine, trying to preserve the carbonation.

Combine base liquids

In a mixing glass or small bowl, add the sliced strawberries, a handful (about 8) raspberries, cucumber slices and 6 mint leaves. Gently muddle 6–8 times — press to release juices and oils but avoid pulverizing. If you prefer a lighter fruit presence, skip muddling and use fruit whole.

Muddle fruit and herbs (optional for more flavor)

Transfer the muddled fruit, remaining raspberries and remaining mint (and basil if using) to the large pitcher with the base liquids. Stir gently to distribute fruit and herbs through the mocktail so flavors infuse for a few minutes.

Add fruit blend to pitcher

Fill four tall glasses with ice cubes (divide the 3 cups of ice among glasses). If using bitters for aroma, add a light aromatic rinse: 1 small dash per glass (swirl and discard or leave a trace).

Prepare glasses

For a clearer drink, strain the pitcher mixture through a fine mesh into another pitcher or directly into glasses, leaving most solids behind. For a rustic presentation, use a slotted spoon to portion fruit into each glass along with the liquid.

Strain or spoon

Place an orange wheel on the rim of each glass, tuck a sprig of mint (and a basil leaf if using) into the drink, and float an edible flower on top if desired. Serve immediately while fizzy.

Garnish and serve

sparkling water (chilled)

non-alcoholic ginger beer (chilled)

fresh orange juice

fresh lemon juice

simple syrup (1:1 sugar to water)

fresh strawberries, hulled and sliced

fresh raspberries

cucumber, thinly sliced

fresh mint leaves

fresh basil leaves (optional)

ice cubes

orange wheels

edible flowers (optional)

angostura bitters (optional, for aromatic rinse)

Place the millet in a fine mesh sieve and rinse under cold running water until water runs clear. Shake off excess water. Transfer millet to a medium saucepan and toast over medium heat, stirring constantly, for 3–4 minutes until fragrant and slightly nutty but not browned.

Rinse and Toast Millet

Add 2.5 cups water and 1/4 tsp salt to the toasted millet. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the millet has absorbed the water and is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork to create a soft porridge texture.

Cook Millet

While the millet cooks, combine 3 cups milk, crushed cardamom pods, and sugar in a small saucepan. Warm over medium-low heat, stirring to dissolve sugar, and bring to the point just below a simmer (small bubbles around edges) for 6–8 minutes to let the cardamom infuse. Do not boil vigorously to avoid scalding.

Infuse Milk

Remove the saucepan from heat. Strain the milk through a fine mesh sieve into a bowl or pitcher to remove cardamom pods. Stir in rose water and vanilla extract. Taste and adjust sweetness or rose water (start with 1 tbs rose water and add up to 1.5 tbs if you prefer a stronger floral note). Keep warm or reheat gently later if needed.

Strain and Flavor

While milk and millet are finishing, chop the Medjool dates and dried apricots into small pieces. Toast pistachios and slivered almonds in a dry skillet over medium heat for 2–3 minutes, tossing frequently, until fragrant and light golden. Remove from heat and roughly chop pistachios if not already chopped.

Prepare Fruit and Nuts

Fold the chopped dates and apricots into the warm millet so they soften slightly and distribute sweetness through the porridge.

Combine Fruit

Divide the warm millet and fruit mixture among 4 serving bowls (about 3/4 to 1 cup millet per serving). Ladle the warm cardamom-rose milk over each bowl until the porridge reaches your desired creaminess (about 3/4 cup milk per bowl for a creamy consistency).

Assemble Bowls

Drizzle about 1/2 tablespoon honey over each serving (total 2 tbs). Sprinkle toasted pistachios, slivered almonds, and pomegranate seeds across the bowls. Dust each with a very light pinch of ground cinnamon. Scatter a few edible rose petals on top if using.

Garnish and Sweeten

Serve immediately while warm so the milk remains gently infused and the textures are a contrast of creamy millet, soft fruit, and crunchy nuts. Leftovers can be chilled and reheated with a splash of milk before serving.

Serve

whole millet

water (for cooking millet)

whole milk (or unsweetened almond milk for lighter)

granulated sugar

rose water

green cardamom pods, lightly crushed

vanilla extract

pitted Medjool dates, chopped

dried apricots, diced

pomegranate seeds

toasted pistachios, roughly chopped

toasted slivered almonds

honey (mild floral honey)

rose petals (edible), optional

Wash and peel (optional) the potatoes. Dice into 1/2-inch cubes until you have about 2 cups. Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil, then simmer 6–8 minutes until just fork-tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes.

Prepare and par-cook potatoes

Pat potatoes dry with a clean towel or paper towel to remove surface moisture—this helps them crisp when pan-frying.

While potatoes cook, finely dice the yellow onion, green and red bell peppers into roughly 1/4- to 1/2-inch pieces. Mince the garlic and slice the scallions thinly, keeping whites and greens separate.

If using bacon or chorizo: chop into 1/2-inch pieces. Cook in a cold skillet over medium heat until fat renders and pieces are crisp (about 6–8 minutes). Remove with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan. If using pre-cooked chicken, shred and set aside.

If not using bacon/chorizo, heat 2 tbs olive oil in the skillet for frying potatoes (see next section).

Heat a large skillet over medium-high heat. If bacon/chorizo was cooked, use 1 tbs of the reserved fat plus 1 tbs olive oil; otherwise use 2 tbs olive oil. Once shimmering, add the par-cooked, dried potatoes in a single even layer.

Let potatoes sit undisturbed for 3–4 minutes to develop a crisp golden crust. Then stir or toss gently, allowing other sides to brown for another 3–4 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while they crisp.

Push potatoes to the side of the pan and add the onion and the white parts of the scallions. Cook 2–3 minutes until softened. Add the diced bell peppers and cook 3–4 more minutes until softened and slightly caramelized. Add the minced garlic in the last 30–45 seconds and stir to combine.

Return cooked bacon/chorizo (if used) and the cooked shredded chicken (if using) to the skillet. Stir in the frozen peas and cook 1–2 minutes until heated through.

Sprinkle smoked paprika and ground cumin over the mixture and drizzle hot sauce and lime juice. Toss to evenly distribute flavors and taste; adjust salt, pepper, or hot sauce to taste.

If using shredded cheddar, sprinkle over the hash, cover the pan for 1–2 minutes to melt the cheese slightly.

Remove from heat. Stir in chopped cilantro and the green parts of the scallions. Plate the hash and finish with an extra squeeze of lime or a few drops of hot sauce if desired.

Serve hot as a main or side. Offer optional toppings such as a fried egg per serving, extra hot sauce, or avocado slices.

russet or Yukon Gold potatoes

olive oil

salt

black pepper

yellow onion

green bell pepper

red bell pepper

garlic

scallions (green onions)

applewood smoked bacon or chorizo (optional)

cooked shredded rotisserie chicken (optional)

frozen peas

smoked paprika

ground cumin

hot sauce

fresh lime juice

fresh cilantro

shredded cheddar cheese (optional)

Place 1 cup granulated sugar and 3 tbsp water in a medium heavy-bottomed saucepan over medium heat. Swirl pan gently (do not stir) until sugar dissolves and begins to turn amber around edges, 6–8 minutes. Watch carefully — when it reaches a deep golden amber, remove from heat and carefully add 2 tbsp warm water to loosen (it will steam and bubble). Stir gently to combine and immediately pour the caramel into the bottom of an 8x8-inch baking pan (or a similar ovenproof mold), tilting to coat evenly. Set aside to harden while you make the custard.

Make caramel

Preheat oven to 325°F (160°C). Arrange a large roasting pan for a water bath (bain-marie) that will fit the baking dish with several inches of clearance around it.

Preheat and prepare

In a medium saucepan, combine 4 cups whole milk, 1 cup coconut milk, 3 tbsp granulated sugar, and 1 tsp salt. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 6–8 minutes. Remove from heat.

Warm milk mixture

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 1 cup sweetened condensed milk, and 2 tsp vanilla extract until smooth. Slowly pour about 1 cup of the warm milk mixture into the eggs in a thin stream while whisking constantly to temper and avoid curdling. Continue to add the remaining milk mixture gradually, whisking until fully combined.

Temper eggs

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits. This yields a silky custard for the molokal.

Strain and combine

Carefully pour the strained custard mixture over the hardened caramel in the prepared baking dish. Place the dish in the preheated oven, then place it into the prepared roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the custard dish to create the water bath.

Assemble for baking

Bake at 325°F (160°C) for 40–50 minutes, or until the custard is mostly set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid overbaking to keep it creamy.

Bake

Remove the custard dish from the water bath and let it cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and let flavors meld.

Cool and chill

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the baking dish and invert quickly. The caramel will flow over the custard creating a glossy sauce. If any caramel remains in the dish, spoon it over the top. Sprinkle toasted coconut flakes around the edges and garnish with fresh mint leaves as desired.

Unmold and garnish

Slice into 8 equal portions and serve chilled. The texture should be creamy and silky with a sweet caramel top and subtle coconut note from the molokal custard.

Slice and serve

coconut milk (full fat)

eggs

egg yolks

sweetened condensed milk

warm water

toasted coconut flakes

Place the 0.75 cups of coarsely ground dark roast coffee into a heatproof bowl or French press. Add the lightly crushed cardamom pods, cloves and cinnamon stick. Pour 2 cups of hot water (just off boil, ~92–96°C) over the grounds and spices, stirring gently to saturate all grounds.

Brew concentrate

Cover the bowl or French press and let steep for 4 to 6 minutes for a strong concentrate. If using a French press, plunge gently after steeping. If using a bowl, strain through a fine mesh sieve lined with a paper filter or cheesecloth into a pitcher to remove grounds and spices. You should have roughly 1 3/4 to 2 cups of concentrated coffee.

While the concentrate is still warm, stir in 2 tablespoons granulated sugar until fully dissolved. Taste and add more sugar if you prefer sweeter kahawa.

Sweeten the concentrate

If you want a creamier iced kahawa, stir the evaporated milk (or whole milk) and heavy cream (if using) into the warm, sweetened concentrate until evenly combined. Chill the mixture in the refrigerator for at least 20 minutes, or until cold.

Blend with milk (optional)

Fill two tall glasses with ice (about 1 cup ice per glass). Divide the chilled kahawa concentrate and milk mixture between the glasses (about 3/4 cup per glass).

Stir each glass to combine. Taste and adjust: add more milk for a milder drink or more sugar if needed.

Garnish each glass with an orange or lemon peel twist if desired. Serve immediately with a straw.

freshly ground dark roast coffee (coarse)

water (hot, just off boil)

cardamom pods (lightly crushed)

whole cloves (optional)

cinnamon stick (optional)

evaporated milk or whole milk

heavy cream (optional, for richer drink)

orange or lemon peel (for garnish, optional)

Rinse 1 cup short-grain brown rice and 1/2 cup quinoa under cold water. Cook rice in 2 cups water (or per package) until tender, about 40–45 minutes for brown rice. Cook quinoa in 1 cup water for 15 minutes until water is absorbed. Once cooked, fluff and cool slightly. Combine to yield about 2 cups cooked rice and 1 cup cooked quinoa; keep warm or at room temperature.