One Chef Obsessed

1.) Heirloom and tomato succotash with fermented cherries, shellfish sauce, chow chow

2.) Corn and peach succotash with Heirloom vinaigrette, squash blossom pesto, pickled ramp bulbs

This entry was posted on June 20, 2015 at 1:28 pm and is filed under Chef, Edible Flowers, Fermented, fruit, Herbs, My Work, pickled fruit, striped bass, vegetables with tags heirlooms, Squash blossom pesto, succotash, white sea bass. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.