-
Black Grouper
Kellen Crumb C.D.C of the Hot Stove Club Black Grouper, Ferro Verde, Minus 8 Vinegar Sous- Vide Sugar Beets, Arugula…
-
Chefs Plating Minus 8 Tasting Menu
Chefs at the Omni Bedford Spring Plating the Minus 8 Tasting Menu...Great Evening!
-
Grilled Beef Tenderloin
Post By Sentires Restaurant Grilled Beef Tenderloin, Seared Hudson Valley Foie Gras, Date Puree, Roasted Local Carrots Served with Polenta
-
Blistered Shashotos and Watermelon
ChefLouis Robinson Blistered Shashotos and Watermelon with EEVO Kosher Salt and Concord8 From Minus 8 Vinegar
-
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…
-
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…
-
-
Chilean Seabass
Eli Wahl Executive Chef Eleven Chilean Seabass, Beets, Apples, Radish, Tarragon, Dehydr8, Celery Root Puree, Sumac
-
Delivery for Hari Cameron
Hari Cameron "Minus 8 Verjus Delivery Can brighten up a Dreary day!!!"
-
New Zealand Venison Tartar
Chef Brandon Fisher New Zealand Venison Tartar, Preserved Meyer Lemon, Caper Jam, Pickled Fennel, Juniper Nougatine, Parsley Puree, Minus 8…
vinegar and verjus made at our vineyard