Made a salad for lunch:
frisée, arugula, poached Bosc in perlette and thyme jus with a white truffle glaze, lardons of pork belly, perlette bisections, crumble chèvre, poached egg, champagne and wildflower honey vinaigrette
Not going to lie - I have a crush on David Macklovitch.
Ready for Break It Yourself
been in my head all day
The most delectable sorbet I have ever tasted - mango, coconut, saffron yogurt
Wagyu Ribeye, carmelized onion jam, Winchester Stilton wedge
“The Tacos” - fernandina beach rock shrimp, cilantro, avocado, pickled jalepeño, cabbage slaw
