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jenniedo: Reflection in the restaurant window
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jenniedo: The sitting area (for the beginning and the end of the meal)
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jenniedo: Sitting area tables, candles, napkins
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jenniedo: Initial bite #1: Quail egg rolled in vegetable ash
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jenniedo: Initial bite #2: Puffed salmon skin
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jenniedo: Initial bite #3: Fried pickled sunchoke
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jenniedo: Cooking over an open fire
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jenniedo: Cucumber grilling over the fire
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jenniedo: Flatware on a small piece of tree branch
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jenniedo: Plating the grilled cucumber dish
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jenniedo: Grilled cucumber/fermented gooseberry/ramp
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jenniedo: Plating the asparagus dish
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jenniedo: Asparagus/salted green strawberry/trout roe
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jenniedo: Plating the halibut dish
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jenniedo: Halibut/housemade XO sauce/hakurei turnip
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jenniedo: Plating the radish dish
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jenniedo: Lightly cooked radishes & a broth of one-year-aged ham scraps
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jenniedo: Preparing the dry-aged pork loin
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jenniedo: Dry-aged pork loin with jus
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jenniedo: Plating the parsnip dish
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jenniedo: Overwintered parsnip with black garlic
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jenniedo: Through the wine glass
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jenniedo: Plating the roasted duck dish
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jenniedo: Roasted duck glazed in birch wine, pear, kombu
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jenniedo: Plating the kefir cream dish
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jenniedo: Kefir cream, flowers, plum kernel oil
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jenniedo: Salty jersey milk ice cream & housemade maple syrup
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jenniedo: Finishing bites: Honey caramel, pickled blueberry paté de fruit, rye caneles, strawberry cooked in sugar for 3 days
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jenniedo: Third dinner at the Alder Room
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jenniedo: Third dinner at the Alder Room