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At Home With: Elanne Boake Jeong

05.12.25

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6 min read

At Home with ETO: conversations over a glass of wine, relishing the small moments and personal rituals that make our spaces our own. 

Cooking with Elanne feels a bit like settling into a good story. She tells stories through scent, texture, memory and a considered ease that makes even the most simple dish feel thoughtful.

We joined Elanne Boake Jeong (@Eboake) in her kitchen, where we spoke to her about flavour, memory and the rituals that make cooking at home an act of grounding. She shares her idea of a winter comfort meal in the dish she’s created especially for us: crispy chicken thighs with a pho-spiced butter sauce. Because every meal deserves a great pairing, we’re also recommending pairing suggestions alongside her recipe. 

Your cooking has such a strong sense of place. How do your roots show up in the way you cook? What flavours feel like “home”?

Funnily enough, I grew up not being a very adventurous eater – I was super picky. My mom cooked very plain meals for me: pasta with butter, bread with butter, grilled chicken. Even so, I could tell how much love she put into them. At some point I came to my senses and realised flavour is actually fun.

My palate has expanded far beyond what she ever imagined, but I still try to channel her sense of care when I cook for someone — even for the simplest bowl of pasta. Warm, inviting, no judgement.

Are there flavour combinations you instinctively reach for at this time of year?

In winter I lean toward hearty, earthy flavours. Roasted root vegetables –  parsnips, carrots, potatoes – are always a favourite. And I can never resist the smell of cinnamon and nutmeg if it’s drifting through the kitchen.

How does your palate evolve as the seasons change?

Living in Canada means the produce genuinely changes from season to season, and I love leaning into that. Spring and summer bring more greens, fruits, and vegetables — my cooking gets brighter and more colourful. In fall and winter, I settle back into deeper, earthier flavours for comfort and warmth. Every year I get to create something new, or revisit a dish I haven’t made since the last time it was in season.

Your content blends food, atmosphere, and narrative in a compelling way. What inspires you creatively?

Honestly? The grocery store! Seeing ingredients in front of me gets my creativity going. And the narrative parts of my videos usually arrive while I’m cooking. I’ll think of a line, write it down in my notes immediately, and build from there. Sharing humour and light-heartedness is important to me — I want cooking to feel approachable, not intimidating.



When you’re hosting for people you love, what kind of environment do you like to create?


I start with a curated menu, always. I think about who’s coming and make something I know each person will enjoy. It’s the same for pairing each dish with wine. That little bit of extra effort is how I show people I care for them — and hopefully it comes through in the flavours.

 What are you gifting this year, and is there anything on your own wish list?


 This year I’m giving my family a restaurant outing for the holidays. We don’t spend nearly enough time together and we all agreed we don’t need more physical things. In a way, that time together feels like a gift to myself too — and that’s all I really need.

Recipe: Crispy Chicken Thighs with Phở Spiced Butter Sauce

3-4 boneless, skin-on chicken thighs 

● Salt and pepper to season 

● 10ml neutral oil 

● ½ shallot, finely minced 

● 1 clove garlic, grated 

● 180ml dry white wine 

● 250ml pho broth concentrate (sub chicken broth concentrate) 

● 8ml lime juice 

● Splash of fish sauce 

● 60g unsalted butter, cubed 

● Coriander or lime wedges, to garnish

Recipe: Crispy Chicken Thighs with Phở Spiced Butter Sauce

1. 30 minutes before cooking, prep your chicken thighs by salt and peppering generously on both sides. Place them on a wire rack uncovered, skin side up, in the fridge to allow the skin to dry. 

2. When ready, add oil to your large stainless steel pan. 

3. Place the chicken thighs (skin side down) in the cold stainless steel pan. Place the pan over medium-low heat. 

4. Allow the fat to render out slowly over low heat, about 8-10 minutes. Cook the chicken thigh until the skin is golden. (When ready to flip, the chicken skin should be easy to remove from the bottom of the pan) 

5. Once the thigh is ⅔ cooked, you can flip to finish off that last bit of pink that remains. Roughly 1-2 more minutes 

6. Remove the chicken from the pan and set aside while you prepare the sauce. 

7. In the same pan, with the heat on low, add the minced shallot and grated garlic. 

8. Deglaze the pan with 180ml of white wine. 

9. Use a whisk or rubber spatula to help scrape the frond (caramelized bits left from cooking the chicken) off the bottom of the pan. This will help add flavour to our sauce! 

10. Once the wine has reduced to about ½, add the broth, lime juice and fish sauce. 

11. Bring it to a gentle simmer for about 3 minutes. 

12. Turn off the heat, and add the cold butter cubes, a few at a time, whisking to emulsify until glossy. 

13. To serve, cut your chicken into bite sized pieces and pour the Pho Spiced butter sauce over top. 

14. Garnish with coriander and a squeeze of lime, and enjoy! 

ETO Recommends

This dish is savoury, aromatic, buttery and bright - which means we’d love to enjoy it with wines that are fresh, fruity, with enough acidity to carry the richness. We have some options: 

White Wines

Riesling (Germany, Alsace, Australia)

High acidity meets soft florals and citrus; a natural match for lime, fresh herbs and butter. 

One of the best ‘food’ wines, Riesling is endlessly pairable with distinct expressions depending on the region in which it’s grown. 

Germany brings razor-sharp acidity, citrus zest, and a slate-influenced minerality from deep, river-carved valleys flanked with centuries old terraced vineyards. 

Alsace Rieslings lean slightly richer and fruitier, with notes of white flowers and a more gentle roundedness thanks to its warmer and drier vineyards. 

Australia’s Clare or Eden Valley is a glorious sun trap, resulting in Riesling that’s embodying major citrus notes with a crisp finish. 

Pecorino (Abruzzo)

Packed with citrus, herbs and absolutely refreshing: ideal for cutting through a rich, spiced sauce. 

This grape has a major comeback story: nearly forgotten until the 1990s, modern growers have brought it back to thrive alongside the Adriatic coast and Abruzzo’s more mountainous topography. 

Falanghina (Campania)

Soft orchard fruits are balanced with a clean saline and mineral finish. 

An ancient grape, you’ll find Falanghina growing in volcanic soil near Naples, often in the shadow of Mount Vesuvius. Its mineral-rich terroir brings freshness and lift to the fruity, orange blossom notes.  

Red Wines

Beaujolais (Gamay)

Light, juicy, fresh fruit. No tannins to offset the butter, with plenty of freshness to cut the richness. 

South of Burgundy, Beaujolais’s granite-rich soils produce some of the most juicy, aromatic wines. Bright with red cherry and strawberry notes alongside floral aromas, it’s at its best when served slightly chilled. 

Grenache

Ripe red fruit flavours with a bit more spice than a Gamay. Plush enough to compliment the sauce, yet fresh enough for the lime’s tart acidity. 

Grenache thrives in sun-baked regions: southern France, Spain, or southern Australia, where the grape can develop a plush, juicy flavour with gentle spice that differs slightly from region to region: silky and peppery from the Rhône Valley, vibrant and fruit-forward in Aragon, and slightly earthy with brightness from the Barossa Valley.

Serving Suggestions

Serve this dish with steamed jasmine rice. Add a side of sautéed garlic bok choi, choy sum or tenderstem broccoli to balance out the richness.

Enjoy. 

Team ETO

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