We taught four micro-workshops at EL ideas in Chicago. These were open to the public. We then collaborated on a dinner which borrowed ideas and evolutions from the workshops. The dinner was as follows:
kohlrabi
trout roe / cauliflower / berbere
squid
citron / cucumber / buttermilk
ribeye
comte cheese / bean sprout / smoked beef fat
parrot fish
wakame / cranberry bean / blue oyster / smoke
bass
snail / rice cake / saffron / black rouille
corzetti
blood sausage bolognese / ricotta
squab
scallop / napa cabbage / broth / radish
muenster
celeraic / walnut / pear / ash / chicory
elk
kuri squash kimchi / duck liver / dijon
ham and cheese
fonduta / biscuit / bellota / truffle
buttermilk
blood orange / lemongrass / quinine
apple dumpling
brown butter / pink ladies
bourbon hot chocolate
black and white chocolate chip cookies
Years Past
January 23, 2005
