Chef Ben Sloan Golden beets, Cypress Grove Humboldt Fog chèvre, 8 Brix red verjus, roasted red grapes, frisée @bensloan83 bensloan83 Kaya Pittsburgh, USA
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Pears marinated in Minus 8 with ice cream
Chef Jake Bickelhaupt Pears marinated with Minus 8 vinegar then dehydrated, ice cream @jakebickelhaupt 42 Grams Chicago, USA
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Beet salad with surfin goat’s cheese
Chef Craig Dryhurst Beet salad, pickled onion & squash, black pepper yogurt, hazelnuts, Surfin goats cheese, Minus 8 vinegar @CraigDryhurst Four Seasons Maui
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Rabbit gnocchi, girolles, Minus 8
Chef David Pigram Rabbit gnocchi, girolles, Minus 8 vinegar @chefdave_82 Waterleaf Restaurant, Kent UK
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