PRESENTATION OUTLINE
Oregon caught salmon fillet with topiko and citrus beurre noisette, pickled larch flowers, maitake and beech mushrooms, winter purslane, chive and raab flowers.
Rose apple tartlets. Inspired by Allain Passard at L'Arpege.
Blueberry empanadas. Its all about the crust... flaky + crispy. Not as simple as you think...
Smokey pork mole Tamales Oaxaquenos with chimichurri and pickled red onions.
Not your average corn bread... a long ferment and roasted, pureed corn off the cobb. Airy, moist, infused with roasted corn flavor... delicious.
Stecca. A long ferment results in soft, airy interior and robust crust. More flavor than you could imagine from something so simple. This is how bread is meant to be. Perfect base for truly exceptional sandwiches.
