Chefs John B. Shields and Karen Urie Shields
4.15.2016
5.09.2015
5.04.2015
4.30.2015
4.12.2015
2.25.2015
1.28.2015
1.06.2015
Riverstead
Warm black truffle & black walnut tacos
Dungeness crab, scrambled kani miso, foie gras
with a bouillon of of kelp, sorrel & meyer lemon
Peas
Sugar snap peas with trout roe, eggs yolk, pickled ramp, sea island red pea miso, pea flower, pea shell oil
11.15.2014
Photos by Jose Moran
Embers of birch, wintergreen & mint
Hay sorbet, dried apples, white chocolate & sencha tea
Roasted lamb shoulder, caramelized milk,
lamb marmite & black walnuts
Paw paw & a cream of wild roots...root beer
Shima aji, malabar spinach, seaweeds & spruce
11.09.2014
10.20.2014
7.22.2014
4.19.2014
4.06.2014
2.01.2014
Leeks cooked in coals with king crab
then warmed in a vinegar of bonito & coconut oil.
Dressed with a gelatinous bouillon made from onions, turbot skins & Turkish towel
Photo by Bonjwing Lee
1.08.2014
Strawberry sorbet 2008
Strawberries and their juice folded into a spicy pepper sorbet.
Pan forte of black olive, Sichuan pepper, olive oil...yogurt
12.08.2013
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