comewecreate
www.comewecreate.com comewecreate is a boutique creative production company founded by Nick & Bay Nigro. Bay grew up on an avocado farm in San Diego before moving to San Francisco to receive her MA and BA in English and creative writing from San Francisco State University. During that time, she worked on staff for the food section of SF Weekly and as an art therapist at UCSF Mount Zion.
Nick co
01/29/2021
We find that vegan sour cream and onion ancient grain chips from Pop Bitties by Mark's Mindful Munchies pair perfectly with a cold glass of GT's Kombucha gingerade and a good, inspiring cookbook.
This California date cookbook is a collaboration between Just Date Syrup & Rancho Meladuco Date Farm. And aside from it being wildly pleasing in aesthetics, it’s chock full of wholesome recipes like fresh spring rolls with date peanut sauce and date nut pinwheel cookies.
Grab your notebook, put on some tunes, and get lost in the sea of ingredients and flavors (which, we think, is the best way to study the culinary arts).
❤️ Nick & Bay
12/09/2020
When we left Tuscany at this time last year, we’d been there almost a month, staying in a flat in Greve in Chianti above a butcher shop and cafe—next door to a wine shop where you could refill your glass jugs and across the way from the local pizza spot and bakery. We loved the romance and the warmth of our world in that tiny Italian city square and we would have stayed—but our visa was ending and the adventures were calling.
We drop our rental car in Milan, get on a train, and make our way to Zurich. The night is dark and cold as skiers board, their gear covered in snow. We’ve never experienced a Christmas market, but we step off the platform and into a train station wonderland of roasting chestnuts and dripping fondue.
A quick trip takes us to Park Hyatt Zürich and a dazzling display of holiday decor and greenery. For dinner, we dine at parkhuus—where the artisans are at work in the open kitchen with its wood-burning stove. The menu combines tastes of the area’s forests, fields, and lakes; we have pike-perch fillet, crayfish, venison, creamy pumpkin soup, and a wine called Zweigelt, which is bright and fruity.
And in the morning, there’s a breakfast buffet of fresh pastries and bread. As we walk around the city that afternoon, it starts to snow, and we discover a safe haven at an outdoor Christmas market with its hot mulled wine and its warm twinkling lights. Zurich, we find, is modernly ethereal—a synchronicity between the past and present.
• Park Hyatt • Zurich, Switzerland
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