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Beet & Sorrel Greens, Nasturtium
Chef Nicholas McGuire Walnut Nasturtium, beet & sorrel greens, blackberry, Minus 8 vinegar @hashtagmcguire @nickmcguire
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Sous Vide Hen Egg
Chef Bryan Voltaggio Sous Vide Hen Egg, ruby quinoa, thyme, Minus 8 vinaigrette @BryanVoltaggio www.bryanvoltaggio.com
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Braised veal cheeks, Beetroot in Maple B
Chef Joris Larigaldie Beetroot in Maple Brix Verjus, horseradish, buttermilk foam, braised veal cheeks @Chef_Joris_uk Manoir Hovey, Quebec, Canada
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Foie Gras with Endive Marmalade
Chef Carrie Nahabedian Foie Gras with Endive Marmalade, Red Cabbage and Glace Sweet Grapes, Minus 8 Vinegar, Licorice Root, Raw…
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Seared Duck Breast
Chef Mark Picone Seared duck breast, Persimmon, Turnip, Brussels sprouts, Dehydr8 vinegar @ChefMarkPicone chefmarkpicone.com Niagara, Canada
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Sous vide Lamb, heirloom beets
Chef James Briscione Sousvide lamb, Heirloom beets, carrots, Minus 8 vinegar @jamesbriscione jamesbriscione.com thecoupleskitchen.com ICE
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“Serial Killa”
Chef Jimmy Wigh "Serial Killa" fried rice paper, raspberry purée, lemon-raspberry & Minus 8 Vinegar @JimmyWigh @jimmywigh
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Beef Tartare
Chef Pärra Stenberg Beef Tartare with mayonnaise on Minus 8 vinegar lumpfish roe and maple syrup @parrastenberg
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Boudin Noir
Chef Adam Ganten Boudin Noir with Maple Brix verjus caramel glaze, celery root, date, pickled mustard and carrots @chfdcuisnsturb Le…
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Duck Breast, Harissa, pistachio, Concord
Chef Aaron Hoskins Duck breast, Harissa goat cheese, black garlic, pistachio, roasted beet, Concord 8 grape vinegar @aaronchoskins @aaronhoskins
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IP8 Vinegar with Hibiscus Syrup
Chef Brian Little IP8 Vinegar with hibiscus syrup, Maple Brix Verjus with strawberry purée @Briandamagepgh @briandamagepgh
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Miso Glazed Abalone
Chef Jeremy Shelton Miso glazed abalone, mushroom nigiri, truffle ponzu, Minus 8 vinegar @jeremyshelton
vinegar and verjus made at our vineyard