MA Beets, Vermont apples, candied lemon, on Obama’s crust. Served with frozen parsnip vanilla custard.

YUM

poached in olive oil and saffron tomato confit, with bruised shishito peppers, roasted carrots, caper lemon emulsion

caramelized shallots, roasted pumpkin seeds, black&white truffle

#1 : tuna crudo from Waltham, MA; fennel lemon gremoulata

#2: roasted cauliflower, New England pear, pecorino

myself and my colleague made a little fun of hipster restaurant trends when cooking for a big party last week

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“DeltaG” beet tartare

hand-selected “Star-Market” orange, distressed ginger, radish, raspberry, goat cheese from a pre-teen viking goat eating compostable carbon-neutral grass in Northern Iceland

“kiss of death sea scallops, no?”

puree of sunchokes grown in sunlight and dark, roasted maitake mushrooms, upland cress blessed by a spiritual leader from high altitude who also spends 40% of his time teaching ceramics to adults of all backgrounds in rural Vermont

ceviche with no major weaknesses

gulf shrimp, lime leaf, avocado, anaheim chili from a North Carolina farm that offers multiple outreach programs for underprivileged zebrafish to learn computational coding and sustainable farming practices

cassoulet, redone like quiz 4

shade-smoked white beans, non-vegan non-GMO gluten-free non-lactose saffron, rosemary

roasted vegetables with no major weaknesses

guerilla harvested- charred broccolini with the help of a sensitive New Zealand sheep late at night from undisclosed local location/ expanded carrots with miso tahini dressing, awakened anise-braised fennel

eggplant roulade: “the NSF”

burrata shade-pulled by organic monks, tormented VEGAN/LACTOSE-FREE basil, “leopard” tomato (honey badger friendly)

bruschetta 1: the “integrated systems approach to single-cell microbiomics”

crafted cauliflower hummus possibly harvested from a Somerville compostable dumpster located outside an LEED-certified building, pecorino, harvested photosynthesized pear

bruschetta 2: “mitochondria is the powerhouse of the cell”

brie from a happy cow (birth certificate attached) and French-grown microbiome, habanero-tomato jam, frightened market chive

bruschetta 3: “Stemantha”

activated ocean tuna infused with ocean water (rescued from drowning by Chris Baker during a trip to the Mongolian highlands), church-grown shishito peppers with natural aromas and traces of flavor, rescued single-source fair-trade parsley

“One minute left to spare, your apple tartelette could have more conflict”

organic softspoken turnip, Pictavian lemon, Obama’s crust. served in a locally hand-seasoned vintage Pennsylvanian skillet hand-touched by famous chemist Sam Carlson

The rest of this dinner – boring, no? Why not put the macarons first and cut out the other specific plates?

sun-developed grapefruit, flax-roasted pistachio, stone-milled vanilla, hand-emulsified lemon

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beet tartar

orange, ginger, radish, raspberry, goat cheese

maine sea scallops

sunchoke puree, roasted maitake mushrooms, upland cress

ceviche

gulf shrimp, lime leaf, avocado, anaheim chili

cassoulet

white beans, saffron, rosemary

roasted vegetables

charred broccoli/ glazed carrots with miso tahini dressing

anise-braised fennel

eggplant roulade

burrata, basil, “leopard” tomato

bruschetta 1

cauliflower hummus, pecorino, pear

bruschetta 2

brie, habanero-tomato jam, chive

bruschetta 3

tenderized tuna, shishito peppers, parsley

apple tart

turnip, lemon, Obama’s crust

selection of macarons

grapefruit, vanilla, lemon curd

swedish/U.S fusion reflecting the evolution of my identity over the past 5 years

gulf shrimp, lime leaf, basil, north carolina peppers

turnip, apple, anise

charred brocolli with miso, broiled fennel with anise liquor and lemon, slow-roasted carrots with ginger and honey