Author: vayumi

bigeye tuna belly, salt-baked heirloom tomato & leek, sicilian olives

grilled summer squash with cumin

squid, garlic scape cilantro pesto, cherry pepper, grilled eggplant

brined & grilled monkfish tail, brown butter, mini artichoke

creme brule: white chocolate, lemon, licorice

 

golden zucchini, peach, sundried olive, clove basil oil

brined and baked, with pea juice, grilled ramps, black licorice

With sea buckthorn curry reduction, chantarelles, and fennel

fishing and boiling crabs. making broth out of the shells. 

picking wild blueberries and chantarelles and making waffles/crumble/toast according to the scandinavian tradition

fishing and curing/grilling/smoking/frying sea trout, mackerel, salmon, flounder. caught by net and rod. 

turbot: slow-cooked in mustard fennel emulsion, with summer vegetables, sicilian capers, pickled artichoke