PHOTOGRAPHY BY WINSON DUONG
pistachio puree - beech mushrooms - tarragon
chickpea - puree - sumak yogurt - snow pea flowers
rice crusted dungeness crab cake - avocado mousse - frozen avocado - radish
beef cheeks - lamb sweet breads - pomme puree - caramelized carrots & onion
tomato sphere - mozzarella mousse - basil gel
sumac yogurt - falafel crust
butternut squash - fried parsley stems - persimmons - black walnuts - burrata - orach spinach - nasturtiums - edible soil
micro-vegetables - hummus - edible soil
strawberry - coconut - carrot - zucchini - fennel - truffle
hearts of : palm - artichoke - romaine | hearts on fire - freeze-fried cranberry - blood orange - creamy mint vinaigrette
habanero vanilla curry cream - cilantro oil - tapioca pudding - apples
sauterenes gel - foie torchon - pickled rhubarb - caramelized onions
charred eggplant - pear
herbed scrambled eggs - bacon lardon - truffle vinaigrette - jamon iberico demi - fried egg
carbonated & gin-infused cucumber - lime meringue - pickled fennel - zest
hazelnut crusted chocolate ganache
liquid donut & frozen coffee
bacon powder - butter lettuce heart - bulgogi bacon - tomato - mayonnaise
grilled squab heart - squab liver - quince puree - buttered turnips - nasturtiums
garlic confit - sous-vide duck egg - fried sourdough - garlic gravy
cubed guanciale fat - quail egg - maiitake mushrooms - gochujang
mole-spiced sweet potato chocolate with sour cream | edible flower bouquet
vegetables of the season - edible soil - spinach - truffled vinaigrette of roasted vegetable jus
black chicken chip - cocoa dusted breast - confit leg - quail egg - japanese artichoke (larvae) - butternut squash
yogurt - duck skin - romaine - micro potato film
marshmallow - cherry gel - cherry & coconut bon bon
figs - sous-vide eggplant - tzatziki - fig foam - demi - mint
violas - cilantro blossoms - crema
fried 24-hr sunchokes - celery - 24-hr carrots - turnips - chicken skin - charcoal oil
avocado puree - satsuma dust - edible flowers
smoked demi - pineapples - tomatoes