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Huckleberries, Foie Gras, Braised Turnip
LQ-Sangers & Joe Pop-up week of March 25 2016 Huckleberries, Foie Gras, Braised Turnips, and Minus 8 Vinegar
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Farro and Hummus
post by: Karlo Evaristo Farro, Hummus, Minus 8 Pickled Persian Cucumber and Sumac
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Charred and Tartare of Cornish Mackerel
Nick Bennett Sous Chef at Restaurant 56, Sudbury House Charred and Tartare of Cornish Mackerel, Pear Jam, Hazelnut, Concord8 Vinegar
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Beet Carpaccio
Chef Tishman Beet Carpaccio, Buffalo Mozzarella, Pine Nuts, Minus 8 Verjus Pearls, Onion Strout, and New Olive Oil
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Organic Free Range Chicken and Pumpkin G
Ryan Lory Executive Chef of Charlie Palmer's Steakhouse, NYC Organic Free Range Chicken, Pumpkin Gnocchi in a Chicken Ragu, Delicate…
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Chocolate Eclair With Minus 8 Vinegar Be
Chef Alex Flannery Chocolate Eclair With Minus 8 Vinegar Berry Compote
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Tunworth, Truffle Honey, and Pistachio P
Nick Bennett Sous Chef at Restaurant 56, Sudbury House Tun worth, Truffle Honey, and Pistachio Peach, Doorstone, Celery Jam, Walnuts,…
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Quail Stuff with Foie Gras and Morrels D
Posted By: Daniel Vasquez Qual Stuff with Foie Gras and Morrel Dressing, Porcini, Grapes, Minus 8 Verjus, Pomme Maxims
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Shishamo-Smelt With Sunflower
Chef Chris Chung of AKA Bistro Shishamo Smelt with Sunflower, Toro Bacon, Matsutake Mushrooms, Miso Roasted Drumlin, Farm Squash Puree
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Matcha Cake
Chef Chris Chung at AKA Bistro Matcha Cake, mocha Sesame, Esselte Ice Cream Minus8 Vinegar, and Organic Soy Milk
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Smoked Pork Sous-vide Berries
Posted by: JAKOB At IP8, Sous-Vide Berries, Cooked Smoked Pork, Pickled Red Onions, Baked Onion, Cauliflower cream, raw onion, and…