Hi! Welcome to Kitchen Runway. We’re Quyen and Derrick, a young married couple who like to entertain and share the simple pleasure of enjoying good food with good company. We are self taught cooks that enjoy trying new flavors and experiencing life by the food that we eat. At Kitchen Runway you’ll find simple recipes that look and taste delicious. We have put together some of our favorites meals and entertaining ideas that are easy enough to prepare on a busy and demanding schedule. We hope you enjoy Kitchen Runway and visit often!
As you will probably see from the diverse recipe options, we have had quite different backgrounds both culturally and geographically leading up to us meeting one another in Southern California. Derrick is half Chinese and half Japanese and was born and raised in the bay area before making his way down to San Diego for college. During his stint in college at UCSD, he spent about 5 months living abroad in a small suburb (Totsuka) of Yokohama in Japan. His love for fresh seasonal foods have stemmed from his Japanese roots and married together with how Chinese Food can be enjoyed “family style” in a way that brings so many people together. Although Quyen was born in California, the majority of her childhood roots were established in the south (Smyrna, Georgia to be exact). Being that she is three-quarters Vietnamese and one-quarter Chinese she has learned to mold the two cuisines together to the point that she would often think of them as one in the same. The southern influences do shine through quite boldly at times, especially if you ask her about anything from Georgia and the south. Our love for really fresh seasonal cuisine nudged us to spend our honeymoon enjoying one of our favorite cuisines while exploring the countrysides of Italy. We not only enjoy pairing wines with our meals, but developed an affinity to some of those true difference makers in cuisine, such as olive oil that has been pressed the old-fashioned way from local olive growers in the Italian countryside or prosciutto that has been cured in the unmistakeable breezes of Parma or even the unbelievable depth of balsamic vinegar from Modena.