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Pita toasts with shredded lamb, apple garlic aioli, and candied chilis
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Smoky pulled bbq beef and crispy shallot egg rolls with ranch sauce
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Mini toasts brushed with rosemary and orange olive oil topped with vegan ricotta cheese, a honey jalapeño syrup, and mushrooms sautéed with thyme and red pepper flakes
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Meat sushi fixings – miso barbecue skirt steak, spicy grilled pineapple, charred asparagus, and fresh basil
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Kohlrabi ceviche with balsamic caviar and blood orange dressing
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Toasted rosemary crostini with sous vide goose breast, orange rosemary fluid gel, and roasted crispy garlic
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Mushroom scallion wontons, chicken pot stickers, and eggrolls with shredded hoisin chicken, cabbage, and carrots
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Challah toast bites with chicken salad (made from Asian marinated sous vide chicken breast, fresh scallions, and wasabi aioli) with a duck prosciutto and pecan crumble
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Savory waffles with chives, beer battered (after sous vide) chicken, maple chili sour cream, orange bourbon maple syrup, fresh spinach, and a crispy onion ring