Eli Collins
a. kitchen | Philadelphia | December 2018
FEATURED DISHES
Terrine of Beef Cheek, Corned Veal Tongue, and Foie Gras with Salsa Verde, Pickles, Capers, and Pickled Hot Peppers
Delicata Squash Salad, Quince, Pumpkin Seed Purée, Sheep’s Milk Feta, Cracked Toasted Spices, and Arugula
Octopus, Braised Gigante Beans, Hazelnuts, and Lemon Zest
Smoked Duck Breast, Black Lentils, Honeycrisp Apple, Fried Sage, Honey, and Charred Rosemary
Porcini Soup, Sunchokes, Apple Cider, Roasted Maitakes, and Comté Croquettes
Photography by Caroline Hatchett
Similar Galleries
