Archive for vegetarian

Beets and chickpeas

Posted in Chef with tags , , , , , on July 8, 2017 by wilburcoxjr

Beet Ravioli

Posted in cheese, Chef, Edible Flowers, farm, fruit, garnish, Herbs, My Work, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , , , , , , on February 6, 2016 by wilburcoxjr

Pears, charlottetown farms goat cheese, carrot and beet reduction, walnuts


Fermented Sweet Potato Maple

Posted in a chefs kitchen, Chef, Edible Flowers, Fermented, Herbs, My Work, vegan, vegetables, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

I have been working on the previous dish for about 4 years now, we used to do it with lobster just to guild the lily, but it never needed the lobster.  when i make the gnocchi i saved the liquid that comes out of the sweet potato, as of late me and @bmoremelloyello have been calling it sweet potato maple.  Today I learned that if you salt it slightly and leave it at room temperature to ferment for 2-3 days, you end up with a liquid that looks like Apple cider and tastes like lavender.  Basically sweet potato “maple” that is just a burst of Caramelized lavender with tremendous floral notes


Melanie’s homemade ramen

Posted in Chef, Herbs, mushrooms, My Work, noodles, vegetables with tags , , , on October 17, 2015 by wilburcoxjr

Pretty amazing having the best vegetarian chef in Baltimore as your lady


English Pea Agnolotti

Posted in Chef with tags , , , , on May 3, 2012 by wilburcoxjr

Heirloom Carrots, Radishes, Peas, Kale, English Pea/Meyer Lemon Nage, Parmesan

Ricotta Gnocchi

Posted in Chef with tags , , , on May 3, 2012 by wilburcoxjr

Breakfast Radishes, Heirloom Carrots, Snap Peas, and Arugula on Smoked Egg Plant Puree