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Apalachicola Oyster Bread Pudding, Corn Milk, Cheese Rind Suds
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Sugarcane Roasted Quail Breasts, House made Pancetta, Bread and Butter Onions, Griddled Brioche, Tallegio, Agrodolce
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B.L.T. Deviled Farm Eggs, House cured Bacon, Charred Leeks, Oven Dried Tomatoes, Chicharrón
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Sharp White Cheddar, Fried Green Tomatoes, Crushed Plant City Strawberry Jam
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Three Onion Brulée, Braised Cipolini Onions, Turnip Chips, Smoked Sea Salt
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Pencil Cob Grits, Tennessee Tomme, Melted Chanterelle Mushrooms, Oil Cured Porcinis
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Tennessee Farms Foie Gras Torchon, Bacon Jam, Hardy Farm’s Peanuts, Brioche, Banana Effervescent
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Chilled Jumbo White Shrimp, Shaved Mirliton, Green Papaya, Baby Butter Bibb, Grapefruit, Tupelo Honey Emulsion
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Ozark Trout Ravioli, Kippered Arkansas Caviar, Charred Local Onions, Clotted Cream
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Boudin Blanc, Rabbit Rillettes, Wild Boar Pastrami, Pickled Sunchokes, Fennel, Fried Apples, Toasted Pumpernickel, Rosemary Muffins, Ciabatta
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| Apalachicola Bay—thirty miles of shallow oyster paradise on the Florida panhandle—produces 90 percent of Florida’s oysters. Without the head-start of a floating nursery, it takes the oysters about three years to reach three inches. Apalachicola is the last place in the United States where wild oysters are still harvested by tongs from small boats. |
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Corn milk is a raw extraction of juice in fresh sweet corn kernels with little water. It is an earthy, healthy drink served chill without any sugar or anything else. Raw corn milk was extensively advertised in Thailand during 1998 to be a nutritious drink with the prominent benefits of rejuvenating skin cells and antioxidant ability.
Raw corn milk is rich in Vitamin C that helps promoting the development of collagen. It also contains a good amount of natural carbohydrate making corn milk an energizing beverage. Corn milk is mildly sweet, light, and refreshing. |
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| What does quail taste Like?? |
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| Quail allows for more creativity. Quail has a somewhat more assertive flavor than chicken, but its not quite as bold as duck. Because of its pronouced flavor its able to stand its ground with some of the stronger herbs and spices. |
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| Generous amounts of salt and ice are added on top to make the raw onion slices crisper. Then moisture is extracted. This initial brining and crisping process can take several hours to a day. They are then rinsed and steeped in a large pot containing sugar, vinegar, and spices such as turmeric, celery seed and mustard seed, until mixture reaches a point just below boiling. Garlic is optional. |
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| Saturation in a liquid solvent to extract or infuse a soluble ingredient |
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| Highly enriched bread. Light, puffy, and rich due to the addition of extra eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. |
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| It's a thin crusted washed rind and smear-ripened Italian cheese. It's a paradox. With this cheese there is more than meets the nostrils. It possesses a strong aroma, but its flavour is comparatively mild with a unique fruity tang. |
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| Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar. But it can also be made with wine, chocolate and a variety of other ingredients as long as they stay true to the name agrodolce. |
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| Vegetable with a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves, the light green parts, and to a lesser extent the dark green parts of the leaves. |
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