(CANAPES)
chilled spring pea soup & smoked marshmallows
peruvian potato espuma, fennel & smoked salmon
( DINNER)
yuzu, carbonated grape & cucumber fizz
unagi, gelled buttered popcorn & chive
grass-fed beef tartare, foamed gulf oyster, miso & horseradish
chilled fennel veloute, pacific octopus & sesame pearls
blue crab risotto, kefir lime & spring garlic bubbles
cassoulette of jidori chicken, root beer puree, snow peas & liver parfait
poached gulf coast grouper, puffed carrot puree & carrot confit
lychee & olive oil slurpee
roasted gundermann’s farm peach, 5 spice, coconut agar & snow
frozen milk chocolate, smoked white chocolate curd, coffee air biscuit, corn & yuzu
cheesy girl buff, chicken skin & swiss chard marmalade
kitchen notes………………………..my setlist
the evening’s host
canape: chilled spring pea soup & smoked marshmallows
peruvian potato espuma
lychee & olive oil slurpee
fennel veloute, pacific octopus & sesame pearls…
…total recap of evening coming soon
feeding curiosity 
As the host of the dinner mentioned here, I wanted to thank Randy for what was a perfect evening. His creativity in the food department is exciting to watch (and eat!) and the explanations of the food and background were an added benefit. It was a great evening, highly recommended and we are looking forward to having Randy back for another dinner.
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