Abigail Schmitt

Abigail Schmitt Curating intimate dinners: multi-course tasting menus + beverage tasting, farm-to-table events, as well as food styling and photos for commercial ventures.

Look for Wilderness Cooking Classes soon!

Handmade Caramelle pasta filled with butternut and pear, bathing in pear butter, pancetta sage and hazelnuts. Peppery na...
09/25/2026

Handmade Caramelle pasta filled with butternut and pear, bathing in pear butter, pancetta sage and hazelnuts. Peppery nasturtium flowers and leaves for brightness to this very savory dish 🍝

09/24/2026

Abigail here, with a few words on this past season with Ginkgo Fine Dining Experiences 🌻

My first chef residency as a Canadian, in the quaint Gulf Islands of British Columbia. Lightwater Cove has been the perfect place to spend my summer, on the south end of Salt Spring Island. A hidden gem, an oasis, a garden sanctuary on the ocean.

While I adore the kitchen, with its view of the ocean, of course, the garden has become my favorite place to escape to.

Morning hours are pink sunrise stillness, when the birds and I are the only ones awake. Weekdays are quieter, perfect for choosing endless nasturtium blossoms for garnishes or squash blossoms for soufflĂŠs. Weekends bring the beautiful chaos of sourdough and seasonal fruit tarts.

My afternoons are spent turning the garden’s abundance into preserves, arranging flowers inside to welcome guests, and finding a little time to watch the waves. The ocean is my everyday meditation and soundtrack for break time. All of it, at Lightwater Cove 🌊

I’m grateful to have shared a few of these summer days with my lovely new friend and photographer, camillebartul ☁️💫

Many of my guests are celebrating with a one time event, but I’ve been cooking more and more for multi-day experiences -...
09/12/2026

Many of my guests are celebrating with a one time event, but I’ve been cooking more and more for multi-day experiences - the best ones being yoga retreats, remote hunting and fishing lodges, and my personal favorite mountain ski touring lodges. The feeling of false confidence lifting off in the helicopter with everything packed, knowing you can’t grocery shop for the next week is a feeling that doesn’t get old 😂

“People in the same room understand and empathize with each other in a way that isn’t possible on a page and on the scre...
09/04/2026

“People in the same room understand and empathize with each other in a way that isn’t possible on a page and on the screen.”

Put simply, Gloria Steinem encourages people to have conversations about what is important and what is beautiful, and proves again and again how to confront the face of hate and discrimination with bravery.

Before Camille asked me to help cook for Gloria’s birthday a few years ago, I knew her name, but I didn’t really know how inspirational of a writer, speaker and activist she really was. She is one of the greats.

Gloria, may you rest knowing you’ve inspired institutions and individuals to change at a higher level and not just the hearts of a few.

08/29/2026

Sound on 📣

07/27/2026

Green walnut molasses in the works ☄️

Nocino is probably the most commonly known product made from green walnuts - it’s made by pouring a neutral alcohol over green walnuts and developing flavor over 6 months. Our molasses is just as simple, if not more so, due to the fact that it only takes days for them to start turning into molasses.

I haven’t finished the whole process yet, so stay tuned for boiling the nuts and bottling the syrup!

I know they say you’re not supposed to handle the green walnuts with bare hands because of skin irritation and staining - but to be honest nothing happened to me except my hands smelling absolutely fruity and delicious.

Sharing everyone’s favorite: the lobster roll mini - made with kewpie, tomato, tarragon and dill. Served on a toasted b...
06/24/2026

Sharing everyone’s favorite: the lobster roll mini - made with kewpie, tomato, tarragon and dill. Served on a toasted bun ofc. 🦞

Happy solstice, lovers 💐🌞🌝
06/22/2026

Happy solstice, lovers 💐🌞🌝




06/18/2026

Picea glauca meli 🌲 aka spruce tip honey

Because common names exist for a reason, they help us to remember and identify plants, and they help beginners learn.

Fresh tips are edible, deliciously citrusy, and they’ve been used traditionally in foods, teas and medicines for generations across the globe. I’ll have to make another video about meli…

Note one harvesting: sometimes my mouth gets tingly when I nibble on spruce or fir tips raw - the resin is a bit abrasive so if you’re trying this out at home: make sure you’ve properly identified your tree before harvesting, and try out a small sample before making or eating a bunch. Always remember to harvest with care and gratitude, leaving enough for the tree to continue to grow where needed. Much love.

06/09/2026

This is Asín Tibuok, a traditional sea salt made in Buhol, Philippians. It’s made using a centuries-old process where sea water is pour from a shell and filtered through coconut husk ash. It is slowly reduced over a low fire in hand-made clay pots until the salt solidifies inside. When it’s cooled, the ceramic is broken away to reveal the salt sphere, which ends up resembling a dinosaur egg!

Interestingly, it’s not allowed to be sold in the country due to iodized salt regulations, which only adds to the allure and value in my opinion. This whole salt “egg” is worth about $150 (or more?) which is honestly sounds like steal after learning about the labor and love these families dedicate their lives to. Its one of the most interesting ingredients I’ve come across in years🔮

Thank you and Lukas for sharing!

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Bellingham, WA

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