Chef Nate Sheatz New scallop, white chocolate cauliflower purée, Minus 8 macerated grapes, tri color cauli, Waterfields sunflower sprouts, and fresh grated white chocolate natesheatz The Cincinnatian Hotel
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Smoked pear glazed in Minus 8
Chef Jeffrey Stoneberger Smoked pear glazed in Minus 8 vinegar, preserved blueberry gelée, house cultured crème fraîche, pie crust @Eatmecookme eatmecookmee eatmecookme blog archive
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Concord 8 Gum
Jean Dough Concord 8 gum @ourcookquest Our Cook Quest
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Yucca in winter citrus mojo
Chef Russel Jackson Yucca in winter citrus mojo finished with IP8 vinegar, pickled basil seeds @ChefRJackson russelljackson.com
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