gdruckman:
Brussels sprouts with chestnut pesto
gdruckman:
Brussels sprouts with chestnut pesto
gdruckman:
Persimmon and radish salad with red Cerignola, green Castelvetrano olives and arugula
gdruckman:
Roasted red bell pepper and garlic hummus with house made crackers
gdruckman:
Pumpkin-cushaw squash and ginger risotto with smoked corn
gdruckman:
Heirloom grits cooked in corn juice, corn ricotta and salsify “in the style of bacon”
gdruckman:
Salt cured smoked Tofu, sloppy BBQ wild mushrooms, crispy garlic, and sweet potato vine
gdruckman:
Interpreted fall colors of New England as described by Alison Cook
gdruckman:
Interpreted fall colors of New England as described by Alison Cook
gdruckman:
Abalone mushroom “lasagna” with smoked turnip “cheese” and Texas eggplant Bolognese
gdruckman:
Abalone mushroom “lasagna” with smoked turnip “cheese” and Texas eggplant Bolognese
gdruckman:
sweet potato beignets with... Bacon ice cream...
gdruckman:
An autumn cake with candid carrots and pistachio, and “Hostess Cupcake” with vegan ‘butter cream’
gdruckman:
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gdruckman:
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gdruckman:
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gdruckman:
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gdruckman:
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gdruckman:
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