David Goody
El Ideas | Chicago | April 2018
FEATURED DISHES
Seared Sturgeon, Granny Smith Apple Purée, Watermelon Radish, Baby Radish, Bacon Fat, Lemon Vinaigrette, and Dill Powder
Kabocha Squash-Brown Butter Pierogi, Butternut Squash Purée, Smoked Black Trumpet Mushrooms, Sage Breadcrumbs, and Pumpkin Seeds
Foie Gras Baklava: Seared Foie Gras, Baked Phyllo Dough, Pistachio Purée and Crumble, Pomegranate, and Quince Jelly
Black Sesame-Meyer Lemon Tart, Black Sesame Whipped Cream and Brittle, Freeze Dried Orange, and Black Lime Powder
Photography by Caroline Hatchett
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