Evan Cordes
Cast Iron | Atlanta | December 2017
FEATURED DISHES
Roasted Pimentos, Hubbard Squash Purée, Sumac, Pomegranate, Brown Butter Vinaigrette, and Chive Oil
Charred Octopus, Mustard Greens, Fried Cauliflower, Pickled Onion, Poached Egg, and North Carolina-style Barbecue Sauce
Old Bay Tagliatelle, Burnt Onion, Shrimp, Uni Butter, Sun Gold Tomatoes, Fennel, and Oreganata
Smoked Pork Butt, Eggplant Purée, Sweet Potatoes, Cherry Mostarda, and Pickled Fennel
Photography by Andrea Lorena
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