Adore May 2022

me to bring all of my plates into work and start using them more instead of them collecting dust," he recalled. "I have about 60 to 70 pieces in total ranging from Hering Berlin porcelain to Fürstenberg. The plates and serving pieces traveled quite nicely with me, even though I did have some small breakage along the way." Seasonal ingredients are key to Chef's dynamic and thoughtful menu that changes with the weather, and Spring's dishes emphasize au courant produce sourced from farms spanning from New Orleans to Ohio. The perfect example of this is the Spring Salad which includes unique vegetable and edible flowers paired with a local duck egg atop pumpernickel soil. The Summer Tart, presented on Rosenthal Fine Bone China, is savory and sweet with whipped Stracciatella cheese and fennel pollen, confit cherry tomatoes, avocado mousse, red ribbon sorrel, and baby heirloom snow peas. The Norwegian Halibut is another flavorful entrée served with a broccolini cream and shavings, roasted corn, compressed cucumbers, citrus oil, chai foam, and a squid ink tuile made from a Mold

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ADORE • MAY 2022