Posted by: Jeff Buntin
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Heirloom squash soup, gnocchi
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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Quail, squash, L8 Harvest vinegar
Chef Mark Picone Quail, Squash, L8 Harvest vinegar @ChefMarkPicone chefmarkpicone.com Niagara, Canada
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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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