-
Duck with Wildflower Honey
Will Longoria Executive Chef at the Rogue Gentlemen Duck, Wildflower Honey, Nasturtium Flower, IP8 Beer Vinegar, Persimmon, and Scallions
-
Pistachio Encrusted Foie Gras Torchon
Ryan Lory Executive Chef Charlie Palmer's Steakhouse, NYC Pistachio Encrusted Foie Gras Torchon, Black Mission Fig, Minus 8 Vinegar Compote…
-
Smoked Rabbit Agnolotti
Matthew Zappoli Executive Chef at NYY Steak Smoked Rabbit Agnolotti, Parsnip Puree, Heirloom Carrots and minus 8 Vinegar Gastrique
-
Test Run for Minus 8 Dinner at Omni
Chef Alex Brown Van Grouw Farms Cheddar Risotto, Local Apple Butter, And Pretzel Gremolata
-
Minus 8 Inspired Recipe
Posted by: Marc-André Royal Chef Owner of Le St Urbain, Boulangerie La Bête à pain
-
Pan seared Pickerel and Squash Puree
Kellen Crumb C.D.C of the Hot Stove Club Pan seared Pickerel and Squash puree, Dinosaur Kale, Quinoa Saute, Young Carrot,…
-
Wine Dinner Series No. 5
Chef Daron Lee, NYC Roasted Beets, Blood Oranges, Pistachios, Smoked Goat Cheese, Minus 8 Vinegar
-
Roasted Beets and Smoked Goat Cheese
Posted By Chef Daron Lee Roasted Beets, Smoked Goat Cheese, Baby Kale, Pickled eggplant, and Minus 8 Vinegar
-
Roasted Root Vegetables
Posted By Michael A. Langdon Variations Of Rasted Root Vegetables, Home Made Ricotta, Caraway, IP8 Vinegar
-
Pan Seared Foie Gras
Ryan Lory Executive Chef @Cpsteakny, NYC Pan Seared Foie Gras, Pistachio, Fig Chutney, Grilled Fig with a Fig and Minus…
-
Cauliflower Soup
Hudson Slater A Marrow Chef Quick and easy cauliflower soup I did at the holiday food and gift festival with…
-
Foie Gras, Persimmon, Kumquat, Minus 8,
Posted by Mei Lin Currently in Los Angeles live & travel to eat