RECENT WORK
Apple Confit: lemon cream, parsnip cake, sunchoke cream, muscovado-almond streusel
Rhubarb and Knotweed Compote: chamomile~buckwheat cake, honey meringue, beeswax ice cream
Spiced Bread, Brown Butter, and Rye Pudding: brown butter-pain d’epice pudding, almond-rye streusel, honey fried pears, pine ice, cranberry
Smoked Chocolate Mousse: cocoa nib, mascarpone
Stone Fruit Pavlova: lovage ice cream, passionfruit-citrus curd, buckwheat meringue
Cantaloupe Semifreddo: cucumber granita, red currant
Vanilla Yogurt Panna Cotta: concord and whey granita, pumpkinseed streusel, tangerine lace
Grapefruit Panna Cotta–grapefruit and red juniper marmalade, citrus crumble, fennel
Summer Melons: sheep’s milk yogurt, citrus meringue, shiso plum foam, sungold tomato sorbet
Buckwheat Crepe Cake
Grape-Nut Sundae–grapefruit buttermilk sherbet, almond ice cream, sweet and salty almonds, cocoa nib, grapefruit marmalade
“Strawberry Fields Forever”–strawberries, caramel creme fraiche ice cream, chamomile buckwheat cake, fennel fronds
Petit Fours: matcha, grapefruit pate de fruit, 72% dark
Butterscotch Semifreddo with Red Currant Consomme
Roasted Banana Cream: Dulcey caramel glaze, coffee jelly, cinnamon-brown butter cake, cocoa nib and candied olive streusel, banana-lime compote
Wood Sorrel Granita with Hibiscus Foam, Red Currant, and Bee Pollen
Mokaya Chocolate Cream: Lemon-Infused Olive Oil, Dehydrated Chocolate Mousse, Olive Oil Sourdough, Maldon Salt
BREADS and BREAKFAST PASTRIES
DESSERTS
CHOCOLATE DESSERTS
CHEESE AND VEGETABLE DESSERTS
CAKES/CENTERPIECE
PETIT FOURS
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