"Mojito" - Foraged mint gelée, burnt sugar crema, brown butter hazelnut financier, spiced rum granité.
Morning Melon Ball - Acorn, chardonnayed canteloup, tomato gelée, fresh basil, black tea sablé, sweet juniper, goat yogurt sphere, nasturtium blossom
Foraged Seafood - Green apple, nasturtium, wasabi espuma, cucumber gelée, foraged crawfish, foraged watercress
Bread Course/Milk & Honey - Brown butter hazelnut financier, smoked butter, pine nut panna cotta, black sesame tuile, local corn and tomatillo salsa, paprika oil
Check out a professional photographer's take on my food HERE.
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1 comment:
The pro's photos are great but so are yours! I'm duly impressed at your foraged marvels. They look delicious and I wish I lived closer to sample them. Thanks for sharing and I wish you oodles of success.
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