Striped Bass Crudo with Meyer Lemon, Frisee, Cucumber, Dill, Pickled Ramps, Mandarin Orange
Bublick paired this light bite of fish with a cucumber and gin cocktail to start us off.
Swamp - Alligator Ribs
This was Carter's most innovative course. He was inspired by an alligator's natural habitat to construct an edible swamp. Along with alligator ribs, the dish featured roasted Burgundy carrot "sticks" and poached garlic rosemary purple potato "rocks." It also included cress, devils club shoots, nettle cauliflower puree, and seaweed chips
Chicken + Waffles
Unlike traditional chicken and waffles, this version replaces a hefty waffle soaked in syrup with crisp waffle chips, allowing the chicken to take center stage. A crunch of asparagus and savory foie gras powder are ingredients I've never seen with chicken and waffles before, but they elevated this dish to being one of the most memorable of the night.
A playful and tasty course. The rabbit sausage was juicer than I expected and was accompanied by steamed buns, which are most often associated with Chinese cuisine. Along the side were mushrooms and charred cipollini.
This lamb wasn't too gamy, thanks to coconut milk braising. Fiddleheads are popping up everywhere and I find them more ornamental than flavorful, but they added a necessary crunch here.
Carbonated gooseberries reflect Carter's time at Moto, where carbonated fruit has been served in the past.
This deconstructed cheesecake is lighter than a slice of Eli's. The dessert retains its simplicity, with three major ingredients: fresh fruit, streusel "crust," and cream cheese flavored ice cream.