Pairing some of my ferments with Wagyu Picanha for dinner. Aged sauces: tomatillo, habanero bbq & sharp mustard.3yr ⋅ Community_Table ⋅ r/fermentation
Summer refresher: flavors of mango, pomegranate, berries, oxalis & purple basil.4yr ⋅ Community_Table ⋅ r/CulinaryPlating
Peking duck on house-made baos. Topped with crispy duck skin, nasturtium + julienne cucumber, scallion and carrot.4yr ⋅ Community_Table ⋅ r/CulinaryPlating
Soy cured yolk, jasmine rice cooked in toasted mushroom broth, umami butter & togarashi.4yr ⋅ Community_Table ⋅ r/Chefit
If a chick gets you this birthday cake...she’s the one. Happy birthday to me.4yr ⋅ Community_Table ⋅ r/gratefuldead
Apple & Tamarind Kombucha, garnished with toasted cinnamon and fresh apple.3yr ⋅ Community_Table ⋅ r/Kombucha
