Spruce-Honey Vinegar, smoked paprika, lobster coral shake, lemon verbena, and pickled watermelon rind with scallops, roe-flecked dough, spice bread stock, clarified croissants, white bean ragout with powdered chorizo, tomato gratin set with gellan, prosciutto on vanilla ice cream, hummus grits made with pressure-cooked sesame seeds, lemon aroma with oysters. What can be a shank? Powdered wine? Powdered balsamic? Dessert wine snow, pastrami-spiced lemons, lemon-cured lardo, salt-cured melons, dried and then zested, red wine-enrobed melons, sangria chaud-froid. Ask when you do not know. Coffee grounds are an incredible deodorizer. What makes duck fat roasted so good? What can be a hot dog? Bagna cauda stock: oysters, poached fish, braised artichokes… powdered pickled peaches, melon bacon, ranch crème fraîche. What is the bottarga equivalent in the vegetable world? Roast fig consommé, encapsulated figs, popcorn-parmesan, the beauty of precise, the artistry of organic, the substitution of ingredients. Pink peppercorn and candy canes: sauce, ice cream, cake, cookies. Smoked sweet cream ice cream with prospect tomatoes. Pine needle pickled peaches, green or otherwise. Tomato-corn ice cream swirl. Duck noodles: yes, that’s the intestines.
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