Avocado

Chicken gelee, coconut oil, smoked garum, calendula, garlic scape, coriander and sorrel

Dungeness crab

sauce of its innards, toasted crab oil & custard from the shells, marine cider vinegar

Cherry soup

Frozen cocoa, kirsch, thyme ice infusion, preserved cherry tomatoes, yogurt, ashes.
Underneath a soup cherries blended with the pits, tomatoes & raw beets.

Blackberries

Cinnamon basil, shredded wheat, chia, wheatgrass, jam, sorghum yogurt, chickweed, sprouted wheat ice cream

Juniper Branch

White chocolate, grapefruit, parsley, oxalis, honey

Photo by Bonjwing Lee

Dungeness Crab Mustard

 

Beach mustard, wheat, foie gras, ogo

Photo by Bonjwing Lee

Dried & grated beet

Egg yolk, wild onion, uni, pomelo

Photo by Bonjwing Lee

Sunchoke cannoli

Ricotta cheese, chocolate, sunflower seed praline, bergamot purée

Photo by Bonjwing Lee

Dungeness crab in chicken drippings

Sprouted wheat berries, egg yolk, hazelnut, chickweed, onion fermented in goats whey & butter, lovage

Photo by Bonjwing Lee

John & Karen Shields interview, Meadowood, Dec 2012

Dried leaves

Cabbage, aged venison, brown butter, preserves...wild allspice oil, lardo, smoke and dried heart, pickled spruce, sauerkraut.

Grilled cuttlefish & lardo

Preserved carrot, spruce, hazelnut, white chocolate

New garlic and crustacean emulsion, wild lime, uni, dried pork stock

One of the courses we did for our recent Manresa dinner.

Seaweeds, egg yolk, "seawater" and coastal plants

Had an unbelievable time cooking at the Willows Inn!

Beef cheeks, hay smoked milk, wild grasses

Sunchokes, crab, pork skin

Sassafras ice cream, farro, preserved cantaloupe, dried carrots, wild licorice root

Chilled minestrone

Candied parsnip

Candied parsnip, banana, yeast sponge and lemongrass