Edmund Konrad
Laurel | Philadelphia | December 2018
FEATURED DISHES
Caramelized Apple, Pickled Mustard Seeds, Birch Wood Kombucha Sphere, Green Apple Soda, Olive Oil, and Sea Salt
Seared Scallop, Grape, Green Pepper Ponzu, and Umeboshi
Braised Burgundy Snails, Pennsylvanian Polenta Foam, Smoked Shiitake Mushroom Jam, Truffle Purée, Puffed Hominy, and Borage
Ōra King Salmon, Beet Juice-brined Roe, Gooseberry, and Sake Beurre Blanc
Venison, Fermented Plum, Beets, Horseradish Compote, Juniper Jus, Mustard Chip, and Caraway Salt
Photography by Caroline Hatchett
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