an oldie but a goldie
Leave a commentSeptember 13, 2012 by seanbrock
octo cooked low and slow in olive oil, real low and real slow. then charred over super hot embers. raw fennel bulb compressed with fennel essential oil and fennel juice, then dressed with variegated lemon and olive oil. potato puree enriched with squid ink. egg yolk with olive oil and fennel pollen. charleston coriander, fennel flowers, wild fennel fronds. yum
