Jacob Brown

Counter 3.Five.VII | Austin | June 2017


FEATURED DISHES


Crudo: Kanpachi, Lemon, Koji, and Native Sunflower paired with Arinto, Poco de Lobo, Bairrada, Portgual, 1995

Snacks: Uni, Hen Egg, and Oyster Mushroom paired with Muscadet, Louis Metaireau, Loire, France

Black Bean, Celeriac, Brown Butter, and Summer Truffle paired with Enantio, Valdadige, Terra del Forti, Trentino-Alto Adige, Italy, 2009

Local Chicken, Potato, Schmaltz, and Lemon-Thyme paired with Mourvèdre, Chateau La Roque, Pic Saint-Loup, France, 2014

Banana Bread, Coffee Ice Cream, Buttermilk Cream, Toffee Sauce, and Candied Walnuts paired with Muscat, Tabali, Limari Valley, Chile, 2011

Strawberry Sherbet, Strawberry-Lychee Ice, Chrysanthemum Cream, and Yogurt Foam paired with Junmai Nigori, Kiku-Masamune, Mikage, Japan

Chamomile Ice Cream, Brûléed Egg Yolk, Lavash, Vinegar, and Chamomile Powder paired with Dolin Blanc, Vermouth de Chambery, France

Popcorn Ice Cream, Caramel, Cheddar Snow, Caviar, and Black Lime paired with Cream Sherry, Gonzalez Byass, Jerez, Spain


Photography by Briana Balducci



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