Julia Momose
Oriole | Chicago | March 2018
FEATURED PAIRINGS
Cured Hamachi, Meyer Lemon, Caviar, Olive Oil, Micro Dill, Finger Limes, Egyptian Star Flower, Saffron, and Orange Zest paired with Effervescence: Hydrangea Leaf Tea, Meyer Lemon Zest, and Soda
Beausoleil Oyster with Mangalitsa Consommé, Borage; Puff Pastry, Shaved Ham, Smoked Almonds, Quince Paste, Basil, Black Walnuts, Whipped Egg Yolk, and Coriander Blossoms paired with Wholesome: Lemon Soda, Juniper Berries, Coriander, Yellow Mustard Seed, and Schezuan Peppercorn
Butter-Poached Alaskan King Crab, Black Garlic Aguachile, and Chicharron paired with Amber: Chamomile Tea, Pineapple, Saffron, Bay Leaf, Coriander, and Agave Nectar
Hudson Valley Foie Gras, Canyon Bay Scallop, Dehydrated Blueberry, Braised Cippolini, Maple-pickled Mustard Seeds, Smoked Black Pepper Gastrique paired with Red: Rare Tea Cellars Ice Wine Elixir and Lapsong Black Tea
Oriole Old Fashioned: Regan’s Orange Bitter, Braulio Amaro, Demerara Syrup, Jay Rivers Whiskey Syrup
Photography by Caroline Hatchett
