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Ruby Beet Macarons
James Beard Foundation Ruby Beet Macarons, With Foie Gras, and minus 8 Vinegar
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Blood Pudding
Marc-André Royal Chef Owner of Le St Urbain Minus 8 Vinegar Glazed Blood Pudding
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Porchetta Secca
Chef Derek Stevens, Owner of Union Standard Porchetta Secca with Concord8 and Greens
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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
vinegar and verjus made at our vineyard