Jeremy Salamon
The Eddy | New York | September 2018
FEATURED DISHES
Lángos, Wildflower Honey, and Pecorino
Chilled Borscht, Sour Cream, Tokai Vinegar, Pickled Cucumber, Plum, and Coriander Blossoms
Pan-Seared Brook Trout, Wild Spinach-Cashew Pesto, and Coriander-Horseradish Butter
Palacsinta, Blueberry Jam, Coriander, Black Pepper, and Toasted Meringue
Photography by Caroline Hatchett
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