grilled matsutake, slow-baked sunchoke puree, upland watercress

togarashi, wasabi, miso-shiso dressing, pickled radish&carrot, black sesame

baked at 350, with caper berries, basque peppers, tomato confit, caramelized lemon, cipollino onion

beet carpaccio: sous-vide beets, radish, Vermont goat cheese, whole mustard-orange dressing

62 degree egg: pecorino romano serum, roasted brussels sprouts, sweet and spicy peppers

butternut squash ravioli: rosemary, ginger, roasted mushrooms and lemon-broiled kale, miso butter

fall pie:  apples infused with lemongrass, thyme, limoncello ; served with fermented plum-vanilla preserve

SO GOOD!!!!

jonah crab, “leopard” tomatoes, fennel buddhas hand lemon gremoulata, warm ginger miso yoghurt

glazed ocean perch

dashi crab boil/with scallion, scorched sesame oil

pickled daikon, bean sprouts, fresh chile — with tamari, togarashi

D

nigiri: wasabi mayo, roasted shrimp, avocado, scallion

OR quick-cured salmon, cucumber, pickled vegetables

housemade linguini, lemon roasted broccolli, tomato confit, gulf shrimp

fresh from the ocean into red coconut curry

excited to have yet another article on the science of cooking published in ChopChop Magazine, the quarterly cooking magazine for families reaching over 3 million readers every year. You can find this article in the upcoming fall issue, and learn more about how polymers crosslink in the kitchen!