Darlin Kulla
Succotash | Washington, D.C. | June 2018
FEATURED PAIRINGS
White Stone Oyster, Watermelon-Champagne Vinaigrette, Green Tea Granita, Paddlefish Caviar Paired With Pinot Noir, Brut Rosé, François Diligent, Champagne, France, NV
Chilled Heirloom Tomato Soup, Maryland Crab, Pickled Peach, Grit-Chard Crumble, Okra Oil Paired With Viura/Manzanilla, Monopole Clasico, Blanco Seco, C.V.N.E., Rioja, Spain, 2014
Grill N’ Grits: Gulf Shrimp, Octopus, Razor Clam, Zucchini, Newsom Country Ham Paired With Mourvedre/Granache, Liquid Farm, Happy Canyon Of Santa Barbara, Santa Barbara County, Central Coast, California, 2017
Smoked Short Rib, Summer Pea Succotash, Smoked Pea Purée, Blueberry Jus, Salted Blueberries
Photography by Alexa Bendek
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