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
