Purple sweet potato mousse, Purple sweet potato puree, Purple sweet potato sponge cake, Blueberry Jam, Blueberry yogurt ice cream, Macerated Blueberries, Ginger Crumble

On the left (wild black currant and black pepper gelee), on the right (wild fennel and honey gelee), créme fraiche, Toasted Danish marzipan, wild fennel fronds that I foraged from Freetown Christiania.

This dish acts as a transition from the savory courses into the dessert courses.

Twice a week, a few people are chosen to come up with a dish to put on our menu just for the night. These dishes were added to the guests tasting menu at no extra cost. We would serve maybe 30 of them and just ask for their feedback in exchange. It helped us build future menus.

Both colors of gelee are made in a separate mold and then joined during plating.

I stack the gelee and line it up the best I can, then I make my cut and Ying the Yang haha.

My first original dish: steak and soy cured eggs congee with charred green onion oil, crispy garlic, and sichuan hot chili oil. The congee was made with beef and bone broth and crushed ginger root.

Sent this dish out without realizing what we had done to those poor guests. My lead expeditor, plater was hilarious. Anyway this dish was delicious.

Seared scallop, mushroom puree, grilled trumpet mushrooms, crispy chicken skin, mustard, lemon.

I don’t know how to describe the juice of these prickly pear cactus fruits except for violently pink. It is also delicious, like a subdued watermelon. There are a few varietals and these particular ones have the most beautiful brilliant pink color. They are often used in sweet preparations but I decided to use them to make a savory, chilled gazpacho. I blended the fruit with some tomato, cucumber, shallot, garlic, Calabrian chili paste, and lime juice to make a gazpacho and the result is a smooth, unreal looking neon pink soup that is faintly sweet, vegetal, fruity, and refreshing chilled. I served it with sliced avocado and a charred corn and crab salad. I fried the corn silk in a bit of oil and used that to dress the salad to get a bit more corn flavor into it. Garnished with some cilantro and amaranth leaves. I also included a few process photos, the photo setup, and a picture of the unripe growing fruit.

Mandarin curd, cinnamon crumble, mandarin segments, mandarin jelly, candied mandarin peels, mandarin sorbet, mandarin foam & ground cinnamon

Happy Halloween!