no. v — preservation
Preservation is rooted in the art of preserving food and culture. Preserving ingredients from previous seasons through esteemed cooking techniques. Preserving the spirit that makes Austin what it is — the food, the music and the contagious energy.
Chorizo Spice Fermented Beets / Ash Nixtamalized Mango / Huitlacoche Aguachile
Smoked Carrot Purée / Fire Roasted Turnip, Radish and Romanesco / Fermented Carrots / Pickled Kohlrabi.
Scallops Preserved in Duck Fat w/ 7 Year Powder / Red Kraut / Parsnip ‘Wasabi’
Grilled Cabbage / Fermented Apple / Manchego
Chef Zach Meloy of Pulpit Supper Club(Atlanta, GA)
Kelp Cured + BBQ’ed Mackerel / Salsa Verde / Tallow Fermented Papas
Rabbit 3 Ways / Fermented Black Bean Mole
Chef Gabe Erales (Austin, TX)
Inside Out S’mores
Chef Phillip Speer (Austin, TX)