Meg Galus Executive Pastry Chef - Boka, Chicago, IL
Read more
Hudson valley foie gras with strawberries, minus8 & brulee’d brioche
Executive Chef Matthew Zappoli - NYY Steak, NYC
Read more
Halibut with Lobster & crab salad, labneh with pine nuts and minus8 vinegar
Executive Chef Paul Muddiman - Les Ambassadeurs Club & Casino, Mayfair, London.
Read more
Smoked & Cured duck breast, minus8 pickled mushrooms and crispy kale
White Horse Tavern, Newport, RI
Read more