Fermented and Pickled Tomato Tartlet with Chive Oil and Whipped Burrata
Tomato and Shaved Radish Amuse Bouche
Ricotta Stuffed Zucchini Blossom with Shiso and Charred Jimmy Nardello
Creamy Egg Over Oyster Mushrooms with Scallop Potato and Caper Cream Cheese
Crispy Savoury Potato Donuts with Whipped Beet Cream Cheese
Steamed Marbled Kombu Halibut with Hollandaise, Fresh Peas and Green Tomato Salad
Chicken Mousseline Stuffed Squash Blossom, Marbled Kombu and Nuoc Cham
Salted Tomato Experiment with Ikura
Pickled Mackerel with Green Tomatoes and Chives
Raspberry Boba Sundae for Family Style Magazine
Savoury Petit Fours: Pea Ricotta Toast, Potato Donuts, Charred Corn Tartlet and Filet Mignon Skewer
Uni Toast Amuse Bouche with Salted Cultured Butter and Lemon
Cucamelon Nuoc Cham
Heirloom Tomato and Marigold Salad
Mushroom Arancini with Garden Florals
Tuna Crudo Roll with Fresh Finger Limes and Marigold
Scallion Biscuit with Moon Face Cultured Butter
Endive and Castelfranco Caesar with Poached Egg
Brioche Egg in a Hole
Blood Orange Almond Cake
Wood-Fired Chanterelle Sourdough Bread with Caramelized Onions
French Toast with Citrus and Chicory Salad
Kumamoto Oysters with Scallion Oil and Sour Apple Mignonette
Golden Petit Fours for Martha Stewart
Shrimp Toast with Pickled Plum Jam
Maine Lobster Clam Toast with Herb Mayo
Turmeric Chicken Congee
Cod and Vegetable Chowder Pie
Cabbage Roll & Turmeric Rice Crepe
Red Choux Au Craquelin with Silver Pearls & Swiss Meringue Buttercream