Previous
Previous
Sam Nuckols
Next
Next
June 2021
Bio
California Almonds, Vanilla Ice Cream, Cara Cara Oranges, Raspberries | Pastry Chef Margarita Manzke of République
Taleggio Fonduta, Spiced Date Purée, Brown Butter California Almonds | Chefs David LeFevre and Joshua Pressman of Manhattan Beach Post
Ras El Hanout-Spiced Chicken, Kale, California Almond Royal Cake, Phyllo, Edible Flowers, Radish Blossoms, Buckwheat | Chef Mourad Lahlou of Aziza
California Almond Tempura, Celery Root Purée, California Almond Oil, Lemon, Matcha Salt | Chef Craig Hopson of Electric Bleu
California Almond Romesco, Braised Baby Leeks, ‘Nduja, Pecorino Romano, Garrotxa | Chef Max Blachman-Gentile of Jules
Truffle Aïoli, Pickled Huckleberries, Egg Yolk, Smoked Califonia Almonds, Fennel, Puffed Rice, Crispy Sunchokes, Puffed Tendon | Chef Alex Hong of Arquet
Grilled Carrots with California Almond Mole, Toasted California Almonds, Cilantro, Lime Zest, Smoked Salt | Chef Jesus Cervantes of Damian
Oro Blanco Grapefruit Vinaigrette, California Almond Goma Sauce, Sichuan Chile Oil, Toasted California Almonds | Chefs Melissa Perello and Jack Irving of Octavia
Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop
Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam | Bartender Tracy Javier of VUE Rooftop at Hotel Washington