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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…
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Duck with Wildflower Honey
Will Longoria Executive Chef at the Rogue Gentlemen Duck, Wildflower Honey, Nasturtium Flower, IP8 Beer Vinegar, Persimmon, and Scallions
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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…
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Smoked Rabbit Agnolotti
Matthew Zappoli Executive Chef at NYY Steak Smoked Rabbit Agnolotti, Parsnip Puree, Heirloom Carrots and minus 8 Vinegar Gastrique
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Test Run for Minus 8 Dinner at Omni
Chef Alex Brown Van Grouw Farms Cheddar Risotto, Local Apple Butter, And Pretzel Gremolata
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Minus 8 Inspired Recipe
Posted by: Marc-André Royal Chef Owner of Le St Urbain, Boulangerie La Bête à pain
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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,…
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Wine Dinner Series No. 5
Chef Daron Lee, NYC Roasted Beets, Blood Oranges, Pistachios, Smoked Goat Cheese, Minus 8 Vinegar
vinegar and verjus made at our vineyard