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Roast Beets App
Chef Daron Lee, NYC Wine Dinner No.7 Roast Beets App, Blood Orange, Pistachio, Smoked Goat Cheese, Radish, Onion and Minus…
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Scallops and Abalone Mushrooms
Trent Pierce Scallops, Abalone Mushrooms, Cauliflower Butter and Minus 8 Vinegar
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Seared halibut/Sous Vide Veal Cheek with
Reginald Acayan Chef de Partie at the Air Canada Centre Seared Halibut/Sous Vide Veal Cheek Brown Butter Potato Puree, Sautéed…
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Quail Stuffed with Foie Gras
Chef Barry Koslow Quail Stuff with Foie Gras and Black Trumpets, White Truffle, Tuscan Kale, Mushroom Risotto, and Miinus 8…
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Duck Confit and Foie Gras
Ryan Lory Executive Chef of Charlie Palmer Steak Duck Confit and Foie Gras, Honey Thyme, Roasted Beets, Beet Gastrique and…
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Pan Seared Pickerel
Chef Kellen Crumb Pan seared Pickerel, Squash Puree, Dinosaur Kale, Quinoa Saute, Young Carrot, Kale Gel and Minus8 Sweet 16
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Whole mallard, Heritage Carrots and Minu
The CrabMill - Family Owned Gastropub, Located in Rural Warwickshire, UK
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Grilled Sword Fish
Executive Chef Rich silvia of The White Horse Tavern Grilled Sword, Root Vegetable Hash, Celery Root Emulsion, Pickled Mustard Seed…
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The Colours of 8 Brix Verjus
All the Verjus' are made from fresh grapes (and Maple syrup in the Maple Verjus), every fall.
vinegar and verjus made at our vineyard