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Sam Nuckols
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June 2021
Bio
Masa Brioche, Chocolate Ganache, Angel Hair Jam, Goat Milk Ice Cream | Pastry Chef María Alejandra Cobarrubio of Josefina
Creamed Farro, Caviar Beurre Blanc, Shaved Fennel | Chef Mackenson Horebe of Four Seasons Baltimore
Mezcal, Lime, Avèze, Madeira, Guava, Pineapple, Buddha Hand-Calendula Tincture, Thai Basil | Restaurateur Lane Harlan of The Coral Wig
Braised Red Cabbage, French Shallots, Smoked Bacon, Caramelized French Shallot Jus | Chef Tung Phan of Camille
Curried Japanese Eggplant Curry, Curry Butter, Croissant | Chef Sungae Lee of La Maison by Cafe Dear Leon
Chocolate Ganache, Coffee Caramel, Chocolate Cookie Crumble | Pastry Chef Josi Stewert of Foraged
Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt | Bartender Lukas Smith of No Goodbyes at The Line DC
Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini
Paprika-Cured Duck Breast, Carrot Purée, Pickled Cauliflower, Olive Oil, Citrus Zest | Chef David Zamudio of Josefina