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Palate cleansers:
Chicken skin, thai basil, mint, cucumber
Tamarind, young coconut, nam prik num
Siam Sunray, lemongrass, chili, soda
Read about this tasty party in Just An Online Minute!
Photos by Kelly Samardak
Photo credit is required when reposting any photos.
Read about this tasty party in Just An Online Minute!
Photos by Kelly Samardak
Photo credit is required when reposting any photos.
Cónico Azul Masa with Grey Morels, Queso Oaxaca and Australian Winter Truffle. Served with Black Truffle Consommé.
Accompanied by:
Escabeches: Fermented Carrots, Lime-Pickled Onions, Fresh (Key) Limes, and Salsa Verde.
Brokaw Kiwi with a a Kiwi and Mandarin Vanilla Chamoy
Lime Cured Cold Smoked Hamachi in a sweet lime aguachile with pickled buddhas hand and cold pressed cilantro.
Maine lobster in a saffron and kumquat aguachile, trout roe, fresno chili oil and kumquat.
Sustainably ranched mexican blue fin tuna wrapped in Jicama in a pomegranate and esplette aguachile.
Tierra Vegetables Black Masa Sope, Hokkaido Sea Urchin glazed in White Soy and Polincillo, Camote, Chile Japones, and Royal White Sturgeon from the Caviar Company.
Served in an Uni Shell
Having had a few drinks and already quite a lot to eat, the table of six was quite boisterous. So one element of this dish that stands out, other than the wonderful pieces of cured fish was the sense of calm that descended on the table as well all popped in headphones and listened to the meditative sound of waves lapping against the shore.
If a meal ever had a half-time interval, this was it.
Read about this tasty party in Just An Online Minute!
Photos by Kelly Samardak
Photo credit is required when reposting any photos.
Kozatsu Olive fed wagyu with wild herbs from Bryan Jessop dressed in a fermented fresno vinaigrette and black trumpet mushrooms. Finished with a Shared Cultures Black garlic miso chintexle beef jus and perigord black truffle.
Brokaw Kiwi with a a Kiwi and Mandarin Vanilla Chamoy
Lime Cured Cold Smoked Hamachi in a sweet lime aguachile with pickled buddhas hand and cold pressed cilantro.
Maine lobster in a saffron and kumquat aguachile, trout roe, fresno chili oil and kumquat.
Sustainably ranched mexican blue fin tuna wrapped in Jicama in a pomegranate and esplette aguachile.