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Decadent Trifle
Cilantro Bud Hot Sauce (Hmong)
Velouté de Châtaignes (Creamy Chestnut Soup)
Braised Sea Bass With Burdock
Spiced Percolator Punch
Braised Cabbage With Slab Bacon
Spruce Salt
Keg Dreg Vinegar
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Chicken Schnitzel Sandwich With Horseradish Cream and Radicchio
By
ELI SUSSMAN
GGS (Garlic, Ginger, and Shallot) Dressing
Crispy Pork Belly With Persimmons
Bonito Butter
Burnt Citrus Salt
Thai Green Papaya Salad (Som Tum)
Dried Pickle Powder
Apple Croustade (Flaky Apple Tart)
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