Jane Fryer
Laurel | Philadelphia | December 2018
FEATURED DISHES
Caramelized Apple, Pickled Mustard Seeds, Birch Wood Kombucha Sphere, Green Apple Soda, Olive Oil, and Sea Salt paired with Domaine Rolet, Brut, Cremant du Jura, France, NV
Seared Scallop, Grape, Green Pepper Ponzu, and Umeboshi paired with Domaine Rolet, Brut, Crémant du Jura, France, NV
Braised Burgundy Snails, Pennsylvanian Polenta Foam, Smoked Shiitake Mushroom Jam, Truffle Purée, Puffed Hominy, and Borage paired with Chenin Blanc, Secateurs, Badenhorst Family Wines, Swartland, South Africa, 2017
Ōra King Salmon, Beet Juice-brined Roe, Gooseberry, and Sake Beurre Blanc paired with Chardonnay, Bloomer Creek Vineyard, Finger Lakes, New York, 2013
Venison, Fermented Plum, Beets, Horseradish Compote, Juniper Jus, Mustard Chip, and Caraway Salt paired with Shiraz, Moorooduc Estate, Victoria, Australia, 2015
Photography by Caroline Hatchett
