Red Medicine

pretty nasturtiums we picked at 4am last night.

preview of a new dish next week: ocean trout cured in sugar cane juice, daikon pods, grapefruit marmalade, nasturtium, chicory root

#49 - Leblon, Rhubarb, Lime, Ginger Ale, Orange Peel, Lavender

Artichokes cooked in green tea for a new dish.

Lamb belly, hoisin, hibiscus-onion, sunflower seeds, salsify, lady apple.

#1 - Celery Pimm’s Cup with radish, lemon and celery leaves

Spring is officially here. Crab apple, peach, and corn blossoms. Come eat them.

Flowering daikon greens for the new pork dish - pork, black vinegar, goji berry, almond

Beet croquant - garnishes the rhubarb dessert.

Prep.

Borage flowers! Tastes like borage flowers.

New dish: early season legumes and roots, virgin walnut, jambon Bayonne, Vietnamese herbs.

Baby heirloom carrots roasted in salt and lime leaves - on new dish tonight.

Flowering coriander, finally! We’ve been waiting for months!

Karen just brought us some green strawberries from the market. Into the pickling liquid they go!