Chefs Gone Wild: Foraging, Texas Style
Porridge of Steel-cut Oats and Maple with Lichen, Spring Creek Mushrooms, and Smoked Mascarpone Cheese
“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens
Roasted Texas Carrot and Ruby Red Grapefruit Mousse, Grapefruit Marmalade, Hay Sherbet, Candied Sesame Seeds, Clove Meringue, and Miso Foam
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