tokuro: Chef Andy Nhan at Vude, Seattle WA
tokuro: Appetizer - Marcona Almonds, Parsley, Mayer Lemon.
tokuro: Chef Andy prepping "in the garden"
tokuro: Edible Garden - baby beets, baby radishes, baby bok choy, baby green, zucchini, goat cheese cream, edible soils,
tokuro: King of the river - King Salmon, rhubarb, miso nori salt, sea beans, watercress
tokuro: Andy prepping for the next dish
tokuro: Chef Mario & Rhodora Manzanilla Levy prepping for duck dish..
tokuro: "Hen" - Fried Young leeks, pressure confit garlic, pickled pearl onions, charred ramps, morels, Allium chicken reduction
tokuro: "Pond Bird" - Wild mushroom, kumquats, freeze dried green apple and pecan crumble, pickled green strawberries, strawberry duck jus .
tokuro: Andy plating Sous-vide pork dish
tokuro: Kurobuta - Nettle Parsnip puree, glazed Japanese turnips, mustard seeds, fried lotus roots, compressed pears,
tokuro: Pea & Carrot - Roasted carrots, Glazed Thumbelina carrots, sweet peas, pea vine, pea jus
tokuro: Chef Karen Krol
tokuro: Dessert - Yuzu meringue, green tea cake, coconut-pandan broth, grapefruit
tokuro: Chef Andy Nhan and his crow at Vude, Seattle.
tokuro: Andy & Maxime
tokuro: Chef Andy and his graffiti..
tokuro: Vude Seattle, WA
tokuro: Chef Mario making appetizers