Joanne Witt:
Let the Party Begin
Joanne Witt:
Decanting the Lafitte Rothchild
Joanne Witt:
Look at the Lafittee Bottle
Joanne Witt:
CA Abolone, Pickled Waermelon Rind, Marigold Mint & Caramilized Miso
Joanne Witt:
Awaiting the First Course
Joanne Witt:
Conversation Between Courses
Joanne Witt:
Chilled Geoduck Clam, Sudachi, Corn Juice & Tiny Basil Leaves
Joanne Witt:
Conversation Between Courses II
Joanne Witt:
Egg(s) salad, hijiki, & crispy potatoes
Joanne Witt:
Egg(s) salad, hijiki, & crispy potatoes II
Joanne Witt:
Preparing the sea urchin dish
Joanne Witt:
Finial prepping of the sea urchin dish
Joanne Witt:
Pacific Sea Urchin Roe, Bread & Butter Pudding & Preserved garlic scapes
Joanne Witt:
Enjoying some wine between courses
Joanne Witt:
Anything for me?
Joanne Witt:
Preparing for the next course
Joanne Witt:
Kitchen
Joanne Witt:
Between Courses 2
Joanne Witt:
Between Courses 3
Joanne Witt:
Good conversation continues
Joanne Witt:
Between Courses 4
Joanne Witt:
Yummy Wine
Joanne Witt:
Next Course
Joanne Witt:
Putting on the Foam
Joanne Witt:
Cornbread Gnocchi, Baby Onions, Compressed Pea Shoots & Expresso
Joanne Witt:
Prepping the duck
Joanne Witt:
Enjoying the wait for the next course
Joanne Witt:
Enjoying the wait for the next course 2
Joanne Witt:
Long Island Duck, Spaghetti Squash, & Ancho Chili
Joanne Witt:
Winding Down
