Bondir team at The James Beard House - New York, NY
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Australian Périgord Truffle
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30-month-aged Mangalitsa Lardo, Anadama Crisp, Candied Marfax Beans, and Mustard Oil
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Pickled Wagyu Tongue-Blood Sausage, Bitter Chocolate Tuile, and Olive Oil Jelly
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Pickled Wagyu Tongue-Blood Sausage, Bitter Chocolate Tuile, and Olive Oil Jelly
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Celeriac Bisque, Parcel, Smoked Salmon Caviar, and Bronze Fennel Pollen
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Celeriac Bisque, Parcel, Smoked Salmon Caviar, and Bronze Fennel Pollen
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Roasted Vegetable Consommé, Foie Gras Pain d’epices, Smoked Noank Oyster, and Savoy Cabbage
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Scituate Black Back Flounder, Slightly Cured Salad of Kohlrabi, Charred Broccoli, Reine des Glace, South Shore Shellfish, Puffed Amaranth, Confit Lemon, and Lovage Froth
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Scituate Black Back Flounder, Slightly Cured Salad of Kohlrabi, Charred Broccoli, Reine des Glace, South Shore Shellfish, Puffed Amaranth, Confit Lemon, and Lovage Froth
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Calaminth Rigatoni, Seared Snap Peals, Guinea Hog Prosciutto, Mousserons, Pickled Pig Foot, Truffle Vinaigrette, and Spruce Shoot Ricotta
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Calaminth Rigatoni, Seared Snap Peals, Guinea Hog Prosciutto, Mousserons, Pickled Pig Foot, Truffle Vinaigrette, and Spruce Shoot Ricotta
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Red Freedom Ranger Hen au Seigle du Foin, Rye Berries, Pickled Shallot Scapes, Potée aux Légumes, Crab Apple, and Red Dandelion
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Red Freedom Ranger Hen au Seigle du Foin, Rye Berries, Pickled Shallot Scapes, Potée aux Légumes, Crab Apple, and Red Dandelion
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Chef Jason Bond of Bondir and team at The James Beard House - New York, NY
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Chef Jason Bond of Bondir and team at The James Beard House - New York, NY
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Chef Jason Bond of Bondir at The James Beard House - New York, NY
Photo: Nick Rummell | June 2012
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