We cure the octopus and then cook it in ham hock infused oil. The octopus is served warm with cabbage leaves and blistered stems. The stems are lightly coated in zested pecans and resemble the shape of the octopus's tentacles. A puree of red cabbage kimchee accents the dish along with filaments of tarragon. This is today's garden. We are looking forward to working with the octopus and its garden through the seasons and with a variety of revolving ingredients. It is exciting to have a platform to build upon.
