A la plancha, sunchoke puree, heirloom carrots, foie gras fried farrow, black garlic, crispy ginger, fried carrot tops
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This entry was posted on January 20, 2016 at 3:43 pm and is filed under Asian, Chef, Fermented, foie gras, grains, My Work, scallops, vegetables, Wilbur Cox Jr. with tags black garlic, carrots, crispy ginger, foie gras, foie gras fried farrow, grains, Scallops, sunchoke. You can follow any responses to this entry through the RSS 2.0 feed.
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