Previous
Previous
Sam Nuckols
Next
Next
June 2021
Bio
Ricotta Custard, Blackberry Compote, Oat Crumble, Ricotta Cream, Blackberries, Cardamom Sugar | Baker Sophie Smith of Butter & Crumble
Little Gem Lettuce, New Zealand Spinach, Celtuce, Fermented Garlic, Nasturtium Vinaigrette, Sourdough Foam, Foccaccia Croutons, Garlic Blossoms | Chef Genoa Pieron of Lazy Bear
Braised Lamb Hind Shank, Grilled Lamb Rack, Fava Bean Purée, Chanterelle Mushrooms, Swiss Chard, Lamb Jus, Cilantro, Mint | Chef Alexander Hong of Arquet
Nespresso Cake, Dark Chocolate Mousse, Hazelnut-Nespresso Praline, Chocolate-Nespresso Crémeux, Nespresso Caramel | Pastry Chef Nasir Armar of Parachute Bakery
Corn, Corn Pudding, Gochujang, Crispy Pancetta, Corn Relish, Soy Dipping Sauce | Chef Andrew Lim of Perilla Korean Fare
West African Peanut Stew, Smoked Fish, Micro Basil Opal, Micro Amaranth Red | Chef Ope Amosu of ChòpnBlọk
Tamari Sauce, Chives, Radishes, Perilla, Lettuce | Chef Andrew Lim of Perilla Korean Fare
Chanterelle Escabeche, Sour Cherries, Loomi, Fresh Herbs | Chef Andrew Whitcomb of Lex Yard
Veal Tartare, Yellowfin Tuna Carpaccio, Salted Ramps, Salted Dandelion Greens, Anchovy Aïoli, Filone, Lemon | Chef Andrew Whitcomb of Lex Yard at Waldorf Astoria