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Sir Keller

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Photos by Kelly Samardak

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"Course nine, Pork Belly, parsnip, black trumpet, comb (served on a sliced log)"

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.

Read about this tasty party in Just An Online Minute!

Photos by Kelly Samardak

Photo credit is required when reposting any photos.

Envoyé à partir d'un téléphone mobile Sony Ericsson

Read about this tasty party in Just An Online Minute!

Photos by Kelly Samardak

Photo credit is required when reposting any photos.

Hickory Gold Masa Tortilla with Alfonsino in a Recado Rojo smoked chile de Arbol salsa with orange champs and winter citrus.

A rare, regional dish from Chilapas, Guerrero. Conicó Morado Masa Tart from Tierra Vegetable Farms, Jalapeño and Smoked Sturgeon Mousse, and Golden Reserve Caviar from Tsar Nicoulai.

Served in the kitchen as part of the Californios experience.

This transported us to a wonderfully lush, green and fragrant forest of mossy oaks ready to eat the jelly of quail, crayfish cream, chicken liver parfait, oak moss and truffle toast.

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.

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"Course 7, Hamachi, shishito, bean, pine branch"

Read about this tasty party in Just An Online Minute!

Photos by Kelly Samardak

Photo credit is required when reposting any photos.