dinner @13celcius 

o how we take a kitchen for granted.  this dinner was served out of a wine bar that didn't contain a kitchen, a hand sink for our dish pit and no freezer (so no ice cream or sorbet).

remora (shark suckers) scented with crown dill, chicken fat, roasted chicken juice & infant carrots

guachanche barracuda with greenbriar shoots & pistou  of wild violet leaves

belly of almaco jack cured with kombu & elderflower

dried duck with sea urchin emulsion & nasturtium

mushrooms cooked over charcoal with almond scented kholrabi

crevella jack "ham" with pear & cressida cress

all about the textures ... rutabaga & pear in bay leaf cream*maple granola*pickled mustard seeds*rutabaga jam*brown butter cake*stevia flowers

beets roasted with caraway*sour cream*bread crumbs*beet vinaigrette*candied nori