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