Chefs John B. Shields and Karen Urie Shields
10.20.2011
Images from tonights service
Sunchokes
, preserved goose berries, black butter emulsion, thyme and
dungeness
crab.
Fall peas, spinach, lemon verbena,
cilantro, nasturtium
, green strawberry juice and yogurt.
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Sunchokes, preserved goose berries, black butter emulsion, thyme and dungeness crab.
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