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Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint
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Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds
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Pork and Peas Pie
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Gnocchetti, Wood Pigeon Ragù, Ubriacone Cheese, and Croutons
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Snake River Farms Wagyu, Fermented Turnips, Truffled California Walnuts, and Wasabi
Title:
Fall Tart: Pumpkin, Coconut, and California Walnuts Gianduja
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Water of Leith
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Warm Oyster Stew: Wellfleet Oysters, Smoked Bone Marrow Emulsion, Kalettes, Autumn Brassicas, Smoked Hazelnut Oil, and Toasted Nori
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Salted Butterscotch Custard, Cranberry-Sparkling Wine Granita, Pickled and Dehydrated Cranberries, and Chantilly
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Fall Farm Fresh
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Sunday Dinner with Barbara Scott-Goodman: Fall
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Fall Vegetables
Title:
Fall Essentials for the Pantry
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