EGGS

This dish features a number of different plays on our garden eggs and caviar.  We cook an egg at 64.5c and then dehydrate the yolks to make paper and whip the whites to create a smooth sauce.  The "yolk" in the picture is actually a potato cooked with fresh turmeric and horseradish then  finished with gold powder.

Summer Edible Magazine - Jellyfish Article

If you live in Monterey - be sure to pick up a copy of the Summer Edible which features an article I wrote about edible Jellyfish.  One of our jellyfish dishes is also on the cover!   If you don’t live locally you can find the current issue at the link below.

Summer Edible Magazine - Jellyfish Article