Fermented Smoked Rye

with Porkfat Butter and Tete Cochan Broth

Cold Poached Mussels

in Sweet Tea Gelle and Lemon Espuma

Fire Roasted Scallop Cebiche

Brown Butter Annato, Summer Squash Salsa, Quinoa Crumble

Compressed Pork Leg Roast

with crispy Mexican Yucca, Korean Gojuang sauce, crispy Kimchi

Watermelon 3 ways - charred, dehydrated, pressure impregnated

Korean chile sauce, crispy basil