Chef Adam Ganten Boudin Noir with Maple Brix verjus caramel glaze, celery root, date, pickled mustard and carrots @chfdcuisnsturb Le St-Urbain Montreal
Read more
Duck Breast, Harissa, pistachio, Concord 8
Chef Aaron Hoskins Duck breast, Harissa goat cheese, black garlic, pistachio, roasted beet, Concord 8 grape vinegar @aaronchoskins @aaronhoskins
Read more
IP8 Vinegar with Hibiscus Syrup
Chef Brian Little IP8 Vinegar with hibiscus syrup, Maple Brix Verjus with strawberry purée @Briandamagepgh @briandamagepgh
Read more
Miso Glazed Abalone
Chef Jeremy Shelton Miso glazed abalone, mushroom nigiri, truffle ponzu, Minus 8 vinegar @jeremyshelton
Read more