Doug Weiler and John Pickett
Willow | Portland, OR | July 2017
FEATURED DISHES
Celtuce Caesar: Fermented Sunflower Seed-Walnut Milk Dressing, Broccoli and Basil Pistou, Pickled and Raw Celtuce Root, Garlic, Celtuce Greens, Hazelnuts, Cilantro, and Dill
Pistachio-Cilantro-Dill-crusted Sea Bass, Petite Red Onions, Butter, Costata Romanesco Squash, Lemon Zest, Olive Oil, Butter, Compressed Diva Cucumbers, Green Tomato Jam, Red Wine Vinegar, and Lamb's Quarters Leaves Herb
Wagyu Culotte, Peach Barbecue, Apricots, Tomatoes, and Sheep's Milk Feta
Cilantro Ice Cream, Malt, Avocado Soda, Salted Yuzu, Vanilla, Matcha Shortbread, and Bee Pollen
Photography by Briana Balducci
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