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Sam Nuckols
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June 2021
Bio
Baklava-Infused Bourbon and Rum, Baklava Foam, Crushed Nuts, Elder Flower, Firestix | Bartender Gabe Valladares of CookHouse
Calabrese Salumi, Provolone, Lemon, Sweet Onions, Nonna's Roasted Potatoes, Zucchini Stufato, Salmoriglio | Chef Frank Pullara of Culaccino
Refried Beans, Pico de Gallo, Pickled Onions, Cilantro, Lime | Chef Edgar Victoria of Alebrije
Blanco Whiskey, Blanco Tequila, Salted Bay Syrup, Crawfish Bitters, Lemon | Bartender Beau Gaultier of Verna
Green Peas, American Lamb Neck Conserva, Toasted Wheat Brodo, Pecorino Romano, Pen Tendrils | Chef Nick Dugan of Sorelle
Fromager d'Affinois Truffle, Pistachio-Infused Olive Oil, Baguette | Restaurateur Pierre Raberin of L’Ami Pierre
Mussel Jus, Breakfast Radishes, Fermented Blueberry Agrodolce, Sorrel, Sorrel Oil | Chef Cody Chassar of Gunshow
Chive Spätzle, Green Chickpeas, Green Apple Kosho Vinaigrette, Nasturtium Purée, Micro Iceplant | Chef Stephen Gillanders of Valhalla
Beet Tahini, Raddichio, Daikon, Sumac Onions, Kosho Vinaigrette, Crostini, Tarragon Oil | Chef Harrison Parish of Roze Pony
Black Forest Ham, Dijonnaise, Havarti, Mixed Greens, Ponzu, Sesame Focaccia | Chefs Aaron and Christen Clemins of Bill's Sandwich Palace