One Chef Obsessed

Sous vide and rendered breast, pigeon riellete, kabotcha squash, pickled hedgehog mushroom, porotbello crisps, fried sage, winter black trufffles, pigeon jus, mushroom powder

This entry was posted on February 6, 2016 at 9:13 am and is filed under Chef, confit, foraged, garnish, Herbs, mushrooms, My Work, Offal, vegetables, Wilbur Cox Jr. with tags Baltimore, chefs, cooking, fried sage, gastronomy, Kabotcha squash, Maryland, mushroom powder, pickled hedgehog mushroom, pigeon, pigeon riellete, porotbello crisps, SQUAB, winter black trufffles. 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.