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 Brix Verjus
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 Forest Honeydew and Arctic Rose @cnaha Naha, Chicago
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