Geronimo Ramos III

Geronimo Ramos III Pop-up Chef. Feeding the people & planet goodness through nourishing food & life recipes.

05/27/2026

You can’t legally harvest wild abalone anywhere in California, and I just ate it for lunch.

in Goleta is one of two abalone farms left in the entire state, and I got an inside look at the whole operation. From larvae that look exactly like ground pepper to a three-to-five-year journey through open-air tanks fed directly from the Santa Barbara Channel, this is sustainable aquaculture at its most intentional.

They grow their own red seaweed on site as feed, harvest 30,000 pounds of wild kelp from the channel every single week, and raise sea urchins alongside the abalone. Pure seawater, no chemicals, straight from the ocean.

Chef Paul at braised them in soy, sake, and mirin, finished with garlic butter on the grill, served over rice with a seaweed salad. On a farm. By the ocean. Easily one of the most meaningful meals I’ve had this year.

Have you ever tasted abalone? Drop where you ate it below.

05/19/2026

Noma Projects is in Silver Lake right now and their local collabs are genuinely worth the trip.

The team behind what many consider the greatest restaurant ever built opened a shop at 3300 Sunset. They brought their own ferments, garums, and vinegars from Copenhagen, then worked it with makers and crafters who meet their standard.

Fermensch Kombucha from Huntington Beach. A coffee from farmer Carlos Guamanga in Colombia, only available at this location. Chocolate made with Spinnaker in Seattle, cacao from Hawaii and Puerto Rico. A farmers market bag designed by Hiroshi Fujiwara of Fragment, conceived in Tokyo, made right here in LA.

My friend Nico works there. We met at MAD Academy in Copenhagen and he walked me through nine products. Everything was delicious but hazelnut berry praline was my absolute favorite.

Comment NOMA below and I’ll send you the address, events calendar, and everything you need to go.

04/29/2026

Porcini mushrooms fermented for four months. Into a bibimbap. Stay with me.

Noma’s test kitchen sent me their cep tamari — a porcini mushroom ferment that takes four to five months to make. Tamari is traditionally the liquid that rises to the top of miso and most people never think twice about it. Noma made it the whole product.

I built a bibimbap around it and let it do two jobs: glaze the mushrooms, build the sauce. White and blue oyster mushrooms from the farmers market, seasonal vegetables, a runny fried egg. The kind of bowl that makes you eat vegetables without thinking twice about it.

The mushroom flavor came all the way through. Nothing like regular soy sauce.

Recipe is straight from the Noma Projects Taste Buds membership — their pairing for this exact product.

Comment TAMARI and I’ll send you the full recipe plus the waitlist link. What fermented ingredient are you most curious to cook with?

c/o

Where your dinner reservation actually matters.SF has incredible seafood. It also has a lot of bluewashing, the seafood ...
04/20/2026

Where your dinner reservation actually matters.

SF has incredible seafood. It also has a lot of bluewashing, the seafood industry’s version of greenwashing. This is the list I built from years of sourcing relationships, fishermen conversations, and cross-referencing
Monterey Bay Aquarium’s Seafood Watch. Every spot on here holds up to scrutiny.

Save this for your next SF dinner plan and send this to your friends!

04/15/2026

Elbow deep in the sand before I even saw the clam.

Nobody tells you that part about clamming. I went out to Bodega Bay with Annie, a double gold medalist with Team USA in competitive fishing, who showed me how to read the beach, find the clams, and turn them into the freshest chowder I’ve ever had. Multiple species, one tidal flat. Little necks, butter clams, gaper clams. The kind of wild local seafood knowledge that used to be passed down every generation but most of us never learned.

If you want to try this yourself: you need a valid California fishing license, always check the CDFW biotoxin hotline (1-800-553-4133) before harvesting any bivalves, respect your daily limits, and never go your first time without an expert guide who knows the beach, the regulations, and how to harvest ethically. The ocean gives back when we treat it right.

Send this to the friend who always says yes to the wild food adventure.

04/08/2026

We built a fire on the California coast and ate better than any restaurant in the city.

Mussels in coconut milk, ginger, and chili. Clams straight over the grates with spiced coconut vinegar. Whole rockfish roasted over the coals. My mom’s recipes, cooked the way food was always meant to be cooked. Outside. By the water. With people you want to share it with.

On April 25th we’re doing this together. You’ll learn to ethically forage seaweed and coastal edibles with Forager Ambre, then we cook a full live fire meal right there on the coast. (Mussels are currently under a California quarantine so all seafood for the meal is sustainably sourced.) No restaurant. No menu. Just fire, ocean, and food that actually tastes alive.

Comment FIRE and I’ll DM you the link to learn more and grab your spot.

03/25/2026

Napa’s best kept secret opened less than a year ago and they’re already doing things nobody else in w**e country is touching.

Under-Study in St. Helena is from the Michelin-starred team behind PRESS Restaurant. But instead of $300+ tasting menus, they’re serving lobster corn dogs with Tsar Nicoulai white caviar, sweet and sour pig ears, smoked trout rillette with salmon skin crispies, and a canele bordelais that I almost ordered twice.

Their produce comes from their own farms in Yountville. The team is warm, proud, and genuinely having fun. You taste all of it.

Tag whoever you’re taking to Napa next. 👇

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3762 Piedmont Ave
Oakland, CA
94611

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