Before shipping off to LA, I still want to make time to try new techniques!
As much as I like sensible, rustic cooking, sometimes it's fun to push myself to make something 8x until I get it right. I hope you enjoy it!
1) SNACKS: Carrot Lox, Cashew Cream Cheese, Chive served in Pie Tee
Beet Tartar and Saffron Aioli served in Pie Tee
Truffle Potato and Broccoli Emulsion in Pani Puri
2) Melting Snow Mushroom Soup: Hon Shimeji and Wood Ear Mushrooms, Gai Lan Chinese Broccoli, Pickled Chiles, and Pea Shoots. Dusted in Sesame Snow, served with a Burmese Tamarind Umami Broth
3) Roasted Sunchoke Salad: Roasted Sunchokes, Smoked Apples, and Sorrel, served with nitrous-whipped Cultured Cashew Cream
4) Smoked Lentil Tempeh- Homegrown Lentil Tempeh, Braised and Smoked, served with Black Garlic Saffron Gravy, Sauteed Spinach, Butternut Squash and Potato Mash, Parsley & Sage Oil
5) Paula's Flower Power Cake! Lavender Cake with Vanilla and Marigold Buttercream
Private Events
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