ChaomeisterJ:
Oxheart
ChaomeisterJ:
1st course: 'Fuyu' and 'Tamopan' persimmons, with pickled pumpkin, dried peach, and shiso
ChaomeisterJ:
2nd course: Roasted and charred sunchokes, with salted cream, jasmine tea, honey, and meyer lemon
ChaomeisterJ:
sourdough bread
ChaomeisterJ:
3rd course: Confit of gulf 'scam' grouper, with 'watermelon' radish emulsion, dried blue runner, sea moss, warmed lettuce
ChaomeisterJ:
3rd course: Confit of gulf 'scam' grouper, with 'watermelon' radish emulsion, dried blue runner, sea moss, warmed lettuce
ChaomeisterJ:
3rd course: Cured and smoked butternut squash coated in pea tendrils, with brown butter, goat's milk, and crispy quinoa
ChaomeisterJ:
4th course: Autumn stew of last year's roots and southern peas, with pickled and fermented sweet peppers
ChaomeisterJ:
5h course: 'Red Pontiac' potatoes cooked different ways, with charred savoy cabbage condimento, dried potato skin sauce
ChaomeisterJ:
5th course: Lightly smoked wild boar warmed in fat, with porc thailande, kohlrabi, and fermented mustards
ChaomeisterJ:
knifes in a cigar box
ChaomeisterJ:
5th course: Lightly smoked wild boar warmed in fat, with porc thailande, kohlrabi, and fermented mustards
ChaomeisterJ:
6th course: Persimmon sorbet, with candied bread, rosemary, and satsumas
ChaomeisterJ:
lavendar shortbread