Chef Alex Tishman Heirloom squash soup, brown butter ricotta gnocchi, Minus 8 vinegar braised Asian pear, Brussels glazed with pear-vinegar liquid, and oxalis from the back yard @cheftishman cheftishman
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Brussels sprouts, ham, apple jelly
Chef Nicholas Marchand Brussels sprouts, apple jelly, ham, shallots and Minus 8 vinegar @nic2409 nicacouistic Le St-Urbain Montreal, Canada
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