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Sam Nuckols
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June 2021
Bio
Gambas Custard, Dashi Foam, Brown Butter Vinaigrette, Sherry Vinegar PDO Gel, Parsley Oil, Mizuna | Chef Grant Rico of The Greenwood American Bistro
Sherry Vinegar PDO from Spain, Oloroso Sherry, Biscoff Cream, Turrón Blando, Marcona Almond Tart | Chef Grayson Corrales of MariPili Tapas Bar
Sherry Vinegar PDO from Spain, Maple Syrup, Smoked Carrot Purée, Roasted Pepitas, Tasted Hazelnuts, Pepita Oil, Oba Leaves | Chef Ryan Brosseau of Dear Margaret
Heirloom Tomatoes, Cherry Tomatoes, Onions, Pandesal Breadcrumbs, Mint | Chef Kyle Ronquillo of Musang
Gin, Rhubarb Juice, Rhubarb Oleo Saccharum, Rhubarb Tincture, Rhubarb Powder | Bartender Adam Vancil of Driftwood
Salted Egg Yolk Custard, Brioche, Simple Syrup | Baker Alyssa Anderson of Pinoyshki
Salsa Macha, Marcona Almonds, Sugar Kelp Pita | Chef Grant Rico of Greenwood American Bistro
Dark Chocolate Custard, Chocolate Mirror Glaze, Chocolate Pâte Sucrée, Smoked Vanilla Ice Cream, Pine Nut-Barley Crumble, Toasted Meringue | Pastry Chef Ana Pino of Lutéce
Hakurei Turnips, Hazelnuts, Roasted Onions, Grana Padano, Mozzarella, 'Nduja, Breadcrumbs | Chef Matt Gorman of Pizza Ritual