Jiyoung Lee:
the 24th day of JBF pop-up restaurant event
Jiyoung Lee:
Menu of the night
Jiyoung Lee:
Bread from Grandaisy Bakery
Jiyoung Lee:
Green Garden Gazpacho and Almond Milk Ice, Pickled Green Strawberries, Vegetable Beignets
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Pairing wines
Jiyoung Lee:
Romaine and Abalone Salad, Grilled Cucumber, Avocado with "Norinade"
Jiyoung Lee:
Suckling Porcelet, Whey Polenta, Rhubarb, Hazelnut, Spring Onions
Jiyoung Lee:
Hibiscus-Berry Butter
Jiyoung Lee:
Just out of oven
Jiyoung Lee:
Popover
Jiyoung Lee:
Chef David Kinch