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Haggis & mushroom croute
Zoltan Szabo Haggis & mushroom croȗte, truffle morels, hand-rolled mac gratin, roasted cauliflower, Minus 8 jus @zoltanszabo Winesdomain For the…
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Seared scallop, turnip purée
Chef Jeremy Conway Seared scallop, turnip purée, pickled radish micro salad dressed in Minus 8 vinegar, crispy turnip chip @chefjcon…
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Foie Gras, Tarte Tatin of Fennel
Chef Carrie Nahabedian Hudson Valley Foie Gras with a “Tarte Tatin” of Fennel, Pineapple and Mache, Mountain Huckleberries, Ararat Valley…
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Pork belly, buttermilk biscuit, sausage
Chef Brandon Fisher Pork belly, buttermilk biscuit, sausage gravy, fresno, IP8 beer vinegar from Salt of the Earth, Pittsburgh 2015…
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Asparagus fried in nutmeg
Chef Parra Stenberg Asparagus fried in nutmeg, sabayon with Minus 8, salted pork and walnut croutons Chef Parra Stenberg, Sweden…
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Beet Cured Salmon
Chef Mark Picone Beet Cured Salmon, cashew, 8 Brix white verjus @ChefMarkPicone chefmarkpicone.com Niagara, Canada
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Mangalitsa Pork Chop
Chef Cody Pruitt Mangalitsa pork chop with kale, guanciale & Maple Brix Verjus @CodyCPruitt @CodyCPruitt Harding's NYC
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Plums in L8 Harvest Vinegar
Chef Jay Rheinwald Sous Vide Plums in L8 Harvest vinegar @JRheinwald The Ocean Room, Kiawah Resort, Charleston SC
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Halibut, lobster, verjus sabayon
Chef Phil Thompson Halibut, lobster, 8 Brix verjus sabayon @PhilThompson78 Thompson @Darcy's, St. Albans, UK
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Crab, asparagus, & vinaigrette wit
Chef David Pigram Crab, asparagus and Minus 8 vinaigrette @chefdave_82 Waterleaf Restaurant, Kent UK
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Scottish Salmon with verjus granita
Chef Karim Maiou Variations of Scottish salmon, 8 Brix verjus granita, heritage tomato @KMaoui
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Sweetbreads
Chef Joe Gancarz Sweetbreads, black garlic, butternut squash, IP8 vinegar @Chef_Mumbles ELideas, Chicago
vinegar and verjus made at our vineyard