Ashlee Aubin
Salero | Chicago | May 2018
FEATURED DISHES
Foie Gras Tart, Rhubarb-Beet Gelée, Pistachio Purée, Compressed Rhubarb, and Pickled Onions
Hamachi Crudo, Burnt Citrus, Cucumber, Soffritto Vinaigrette, and Onions
Fried Sweetbreads, Braised Fennel, Mission Fig Purée, Chorizo, White Beans, Burnt Onion Broth, and Marcona Almonds
Stuffed Rabbit Saddle, Thüringer Sausage, Confit Rabbit Leg, White Asparagus-Celery Root Purée, White Asparagus, Peas, Baby Artichokes, White Asparagus, and Rabbit Jus
Photography by Alexa Bendek
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