Sous vide duck breast, sunchoke puree, maple-roasted beets, orange gastrique, oranges. Adapted from StarChefs.
Beef short rib pastrami, red cabbage puree, fingerling potato confit, pickled mustard seeds, pumpernickel crumbs, sorrel. Recipe from Chefsteps.
Sous vide pork shoulder with tofu-miso mousse, charred Brussels sprouts and seaweed salad, pork jus, and ajitsuke tamago. Inspired by StarChefs.
Sous vide squid, miso cured egg yolk, Meyer lemon powder, Meyer lemon oil, wasabi powder. Adapted from Gourmet Traveler.
48-hour short ribs, braised daikon, pickled carrots, pickled mustard seeds, beef demi. Recipe from Momofuku Cookbook.