adelcambre:
Randall after dinner
adelcambre:
Tammer and Heather
adelcambre:
Noma
adelcambre:
Small Bite
adelcambre:
Executive Chef Matt Orlando
adelcambre:
Deep fried reindeer moss
adelcambre:
Fruit leather
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Green onions
adelcambre:
Ham Cracker with Pine
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Mussel Shells and our next course
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Crackers with Chicken Skin
adelcambre:
Tammer, Heather, Jessica and Randall enjoying the meal
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Bread
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Razor clam - pre sauce
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The sauce going onto the razor clam
adelcambre:
Lilly and CJ enoying dinner
adelcambre:
Scallops, beech nuts and grains
adelcambre:
Steak tartare
adelcambre:
The cookbooks at Noma
adelcambre:
Asparagus and Fir
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Onions prepared many ways
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Sweetbreads
adelcambre:
Chefs in the kitchen
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Matt Orlando describing the operation of the kitchen
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Mise-en-place preparations
adelcambre:
Chef Trevor instructing some stages in the proper way to pick crab
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Nasturtiums
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Greens under grow lamps
adelcambre:
The grow lamp setup
adelcambre:
Green onions
