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Boudin Noir
Chef Adam Ganten Boudin Noir with Maple Brix verjus caramel glaze, celery root, date, pickled mustard and carrots @chfdcuisnsturb Le St-Urbain Montreal...
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Duck Breast, Harissa, pistachio, Concord
Chef Aaron Hoskins Duck breast, Harissa goat cheese, black garlic, pistachio, roasted beet, Concord 8 grape vinegar @aaronchoskins @aaronhoskins...
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IP8 Vinegar with Hibiscus Syrup
Chef Brian Little IP8 Vinegar with hibiscus syrup, Maple Brix Verjus with strawberry purée @Briandamagepgh @briandamagepgh...
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Miso Glazed Abalone
Chef Jeremy Shelton Miso glazed abalone, mushroom nigiri, truffle ponzu, Minus 8 vinegar @jeremyshelton...
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Coffee Roasted Beets
Chef Matt Conroy Coffee roasted beets, crème fraîche, dill, IP8 beer vinegar @conroy_matt1 Little Prince, NYC...
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Smoked halibut with deep fried oyster
Chef Kevin Dalgleish Smoked halibut with deep fried oyster, Minus 8 Vinegar @KDalgleish IX, The Chester Hotel, Aberdeen Scotland...