HORS D’OEUVRE
Pork Skin with Rye, Fermented Carrots, and Whipped Honey Ricotta–Miso Madeleines with Cultured Butter Black Walnut–Black Garlic Biscuits with Preserved Chicken-of-the-Woods Mushrooms Santa Barbara Sea Urchin with Whipped Ossabaw Lardo, Sub Rosa Bakery Rye Bread, and Thousand Island Dressing Crispy Sweet Potato Flowers with Fermented Maitake Mushrooms and Hazelnuts Chris James’s Signature Punch Dassai 50 Junmai Daiginjo Nigori Sparkling Sake NV DINNER
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