You know those projects you do or words you write and they come out just the way you want? That was exactly how this dinner came together. The primary ingredients (based off of your picks), ginger, fennel, cheese, and unique salts, came together perfectly into full dishes that worked well and complimented each other. Below is the result.
TARTINE
miso tahini + watermelon radish + black lava salt
served on farine + four sourdough bread
SPRING GREENS
snap peas + quinoa + fennel
with local microgreens, spring veggies, & herbs
date lemon + manchego cheese
za’atar crusted chicken with sweet chutney
POLENTA CAKE
ginger strawberries + stone fruits
dense gluten-free polenta cake with bright lemon & fresh ginger