Scallop .2
Butternut, barley, yuzu koshu, bok choy, miso, ponzu
Squash fagotini
Ham brodo, molasses
Doulmas
Collards, wild grains, hocks
Veal
Massa frissa, hay, onion, carrot, mustard green
Textures
Pecan terrine, amaretto, brown butter, semifreddo, pear
Doulmas
Collards, wild grains, hocks
Scallop 2
Romensco, artichoke, gremolata, alium
Snapper
Rutabaga, flavors of curries
Beef
Mushroom, black garlic, preserve
Black Forest cake reimagined
All the chocolate, cherries, cream
Previous Works
I have been designing dinners, and creating unforgettable experiences for years.
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