Dinner, however, was a strong homage to David Chang's Momofuku cookbook. But we didn't stop there - we created a home made antigriddle to do something from Grant Achatz's Alinea cookbook. And a fallback position with a recipe from Pichet Ong's Asian Inspired Desserts.
Here was our basic attack plan.
- charcuterie plate (store bought)
- tomato and tofu caprese
- seared tenderloin on arugula
- kabocha in miso glaze
- halibut steamed in kelp
- kale chips
- grilled cheese sandwich
- mango and soy pudding
- bulgogi burgers in steamed buns
- mushrooms 3 x
- simplified bo ssam with dragonfruit
- yuzu souffle