Hamov Eh

had the honor of hosting lunch at . to be invited in to someone else’s kitchen is a privilege, and for it to be is more than I could ask for! thank you Chef Tony & Louiedell for everything. such a dope day with great vibes and an even better community to share it with! thank you to everyone who came out, we appreciate you endlessly ☺️

I couldn’t have done any of it without ’s endless hours in the kitchen and unmatchable kindness, patience, and good humor. and of course, who is my FOH rock 💞

4 years ago, I launched at farmers markets as Hamov Eh, Armenian-inspired dips and spreads. Last week, I catered an event for ~250 guests. Mostly everything has changed, but one thing has stayed the same: my passion for using food as a vehicle for connection and storytelling. I never cut corners, I am relentless in planning, and I am constantly learning.

Couldn’t have started Hamov Eh without someone so dear to me who helped me be naïve enough to think it would be possible (and maybe even easy?). Couldn’t have showed up to this event without my absolutely incredible team this time around: for having my back no matter the circumstances, and for the fastest hands and greatest spirit, the prep staff and service staff that showed up with bells on, for bartending with 24 hours notice and being the truest hype girl, and of course, my dad, who despite being exhausted of me and my antics (read: signing up to do this at all), still volunteers to maitre d and wash dishes and so, so much more. Til next time, I will remain absolutely unhinged and doing things I have no business doing. I think that’s what I’m actually in the business of. Anyway, thanks for following me for 4 years. Love y’all.

last month we hosted our third installment of COME THRU together. I’ve still barely had time to wrap my head around it but I wanted to post a few pics. in no particular order:

1. Golden Hour — saffron labneh, garlic confit carrots, pickled persimmon, golden beets, pistachio
2. Persimmon, Per Se — paired cocktail for our second course: raki, hendricks, persimmon, fee foam
3. charred cabbage with Concord grape and beet gastrique, a dish I am deeply proud of that took me out of my comfort zone
4. Smyrna keftes, an ode to my grandmother and the city of Smyrna my great grandparents called home
5. my incredible partner in COME THRU
6. scraped plates