Kelly Hegelssen
Parachute | Chicago | May 2018
FEATURED DISHES
Steamed Carrot Cake, Whipped Ginger Crème Fraiche, Candied Carrots, and Pecans
Sourdough Beignets, Peanut Sugar, and Huckleberry Jam
Il Flotant, Meringue, Rose- and Vanilla-infused Soy Milk, Tofu, Candied Rose Petals, Black Lime Nougatine
Passion Fruit-Coconut Sorbet, Buckwheat Cracker, and Kiwi
Photography by Alexa Bendek
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