Three Chefs One Dish

Lemon Verbena Scented Turbot, Gremolata, Artichokes, Sunflower

This dish was a combination of Joel, Jacob, and I. Joel came up with the flavor combos, and Jake and I worked on the techniques, then we all came together with the plating (which is continuously being tweaked). The fish is gently steamed over a tea of lemon verbena and aromatics. We are all proud of the clean and complex flavors this dish has as well as the elegance.

Components Include:

Steamed Turbot

Sunflower Seed Gremolata, chives, parsley, lemon verbena, brazil nuts, preserved lemon, lemon zest, sherry vinegar

Artichoke/Sunchoke barigoule Puree

Baby Artichoke and Sunchoke Confit

Preserved Meyer Lemon Puree

Toasted Sunflower Seed Oil Powder

Garden Salad, Several Lettuces, lemon vin, d’ espellette, many flowers (borage, tamarind, ginger, garlic, coriander), verbena leaves

Artichoke Chips, with gold flake


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