Food & Drink Images

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  • Final Course at Minus 8 Dinner

    PB and Concord8

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  • Second Course of Minus 8 Dinner

    Pumpkin Ravioli, Maitake, Crispy Kale, IP8 Glazed Turnips

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  • Black Grouper

    Kellen Crumb C.D.C of the Hot Stove Club Black Grouper, Ferro Verde, Minus 8 Vinegar Sous- Vide Sugar Beets, Arugula…

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  • Grilled Beef Tenderloin

    Post By Sentires Restaurant Grilled Beef Tenderloin, Seared Hudson Valley Foie Gras, Date Puree, Roasted Local Carrots Served with Polenta

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  • Foie Gras

    Gary the foodie posted picture while eating at Castagna Foie Gras, Chestnut, Apple, and minus 8 Ice wine Vinegar

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  • Blistered Shashotos and Watermelon

    ChefLouis Robinson Blistered Shashotos and Watermelon with EEVO Kosher Salt and Concord8 From Minus 8 Vinegar

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  • Cured Foie Gras and Brioche

    Chef Brandon fisher Cured Foie Gras, Brioche, Brown Butter, Toasted hazelnut, Celery, Cranberry, Jalapeño Jelly with Minus 8 vinegar, Sorrel…

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  • Roasted Beets, Warmed Goat Cheese, Cipol

    Eli Wahl Executive Chef Eleven Roasted Beets, Warmed Goat Cheese, Cipollini Vinaigrette, Fine Herbs, Spicy Greens, Shagbark, Hickory Nuts, and…

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  • New Cocktail Bourbon and Maple Brix Verj

    Hari Cameron Cocktail Creation

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  • Chilean Seabass

    Eli Wahl Executive Chef Eleven Chilean Seabass, Beets, Apples, Radish, Tarragon, Dehydr8, Celery Root Puree, Sumac

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  • New Zealand Venison Tartar

    Chef Brandon Fisher New Zealand Venison Tartar, Preserved Meyer Lemon, Caper Jam, Pickled Fennel, Juniper Nougatine, Parsley Puree, Minus 8…

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  • Sous Vide Venison Cheeks, Brick Oven Che

    Chef Louis Robinson Main Course From Recent SPICE Pop Up Restaurant - Sous Vide Venison Cheeks, Brick Oven Chestnuts, Purple…

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