thewanderingeater:
Hallway leading to the event space/dinner
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Chef Kobe Desramaults and his sous chef
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Chef Desramaults using the blow torch to smoke up the herbs
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Our wines for the reception - Kenwood Rioja or Sauvignon Blanc
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Interior
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Chef Desramaults blow torching the mugworth smoked mackerel
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Oysters and seasonal vegetables in poached whey sauce
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Potato cooked in salt crust (served with the Lobster "kerremelkstampers")
thewanderingeater:
Potato cooked in salt crust (served with the Lobster "kerremelkstampers")
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Apple and hogweedseeds
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Pouring the Mumm Napa Cuvee
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Veal sweetbread roasted in butter from "godart," sprouted rye crumb, fermented and dehydrated celeriac and celeraic broth
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Crispy flaxseed tart with pork brain
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My table's setting
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Chef Kobe Desramaults of In de Wulf
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Mugworth smoked mackerel and homemade miso
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Apple and hogweedseeds
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My wall of wines with my apple dessert
thewanderingeater:
Oysters and seasonal vegetables in poached whey sauce
thewanderingeater:
Veal sweetbread roasted in butter from "godart," sprouted rye crumb, fermented and dehydrated celeriac and celeraic broth
thewanderingeater:
Lobster "kerremelkstampers" and potato cooked in salt crust
thewanderingeater:
Lobster "kerremelkstampers" and potato cooked in salt crust