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Oxheart, Houston
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1st Course: Brassicas and chicory leaves and pickled stems, goat’s whey, chrysanthemum, and herb oils
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2nd Course: Warm sunflower seed soup, burnt onion, puffed rices and grains, pumpkin seeds, black tea
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3rd Course: House-made English muffins, spiced lard
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4th Course: Heirloom carrots cooked with exotic spices and coconut, avocado, corianders
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5th Course: "Warsaw" grouper with cheek from the Gulf roasted over pecan wood, spring onion escabeche, three egg sauce, caviar
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Kalin Cellars Semillon, 1999
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6th Course: Cauliflower cooked in various ways, with raisins, currants, brown butter, and mustards
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7th Course: Rye bread and sunchoke pudding sweetened with molasses, yogurt, and strawberries
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8th Course: Coconut-chocolate almonds
ALifeWorthEating:
Chef Justin Yu