John Patterson
Fork | Philadelphia | December 2018
FEATURED DISHES
Dry Aged Beef Tartare, Porcini Confit, Toasted Hazelnuts, Horseradish, Maitake Mushrooms, Shallots, Pickled Mustard Seeds, and Kohlrabi
Cured Hamachi, Fermented Guatemalan Blue Squash, Ground Cherries, Sweet Potato Purée, Jalapeño, Lime, Olive Oil, and Sweet Potato Chips
Grilled Aged Duck Breast, Confit Duck Legs and Duxelle in Brik Pastry, Fig-Red Wine-Date Molasses Jus, Swiss Chard, Garlic Oil, and Lemon
Grilled Monkfish, Cauliflower, Smoked Trout Roe, Savoy Cabbage, Lemon, and Beurre Blanc
Photography by Caroline Hatchett
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