Chefs John B. Shields and Karen Urie Shields
5.27.2013
Dungeness crab
sauce of its innards, toasted crab oil & custard from the shells, marine cider vinegar
Cherry soup
Frozen cocoa, kirsch, thyme ice infusion, preserved cherry tomatoes, yogurt, ashes.
Underneath a soup cherries blended with the pits, tomatoes & raw beets.
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