Kathleen Kwuan
State Bird Provisions | San Francisco | May 2019
FEATURED DISHES
Rhubarb and Passionfruit Granita, Kumquat, Nutmeg, and Oat Mousse
Carrot Custard, Cocoa Nib Cream, Toasted Persimmon and Pine Nuts, and Maldon Salt
Thyme Parsnip Cake, Candy Cap, Fuji Apple, Goat Cheese, and Spicy Pepitas
Toasted Walnut Boca Negra, Smoked Ginger Cream, Maple Tamari Caramel, and Shaved Walnut
Photography by Jaclyn Warren
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