Chefs John B. Shields and Karen Urie Shields
7.29.2009
tomatoes
dried tomatoes, an ice cream in the style of cajeta...made with okinawan black sugar caramel and local goat cheese, goats milk, young almond, macadamia, citrus zests
peekytoe crab
crab lightly dressed with hazelnut oil, a mayonnaise of beet, celery root ice cream, floral and herbal accents
Newer Posts
Older Posts
Home
View mobile version
Subscribe to:
Posts (Atom)