- plating first course….
- toasted Farro ice cream wild Char roe compressed cucumber honey gelee
- Chilled scallop Chanterelle mushrooms Apricot puree Arugula
- Stone Crab claw Vauduvan potato links Kimchee ketchup
- Local Shrimp Cattails Gin & juice
- Plating Crowder pees Black truffle brown butter puree parmigiano reggiano…Notice the black truffle at Sean hand..?
- Foie gras fragments….exactly as it sounds ….
- The plated dish…Foie gras Butternut squash Sandy olives cornbread streusel
- Crab tail corn blanket Chow chow Wood ear mushrooms
- Root beer braised short ribs Stewed garden tomatoes Garlic whistle sauce Chives
- Pork loin Sungold tomatoes desiree potato puree pickled watermelon rind
- Trefoil Cheese Charentais melon marmalade Nasturtium
- raspberries Eucalyptus sorbet clear whey
- Butterscotch & Peaches
Please visit ideas in food…Without them and Sean Brock this would not have been possible…..