Lou Sumpter

Woodberry Kitchen | Baltimore, MD | July 2018


FEATURED DISHES


Tempura-Fried Sunflower Stems, Fish Pepper Honey, And Toasted Benne Seeds

Heirloom Tomato Chawanmushi, Shishito Peppers, Basil, Chrysanthemum, Bronzed Fennel, And Red Vein Sorrel

Buckwheat Crêpe, Crab, Corn, Cherry Tomato Salad, And Basil

Rack Of Goat, Eggplant Soufflé, Caponata, Bronze Fennel, And Mountain Mint


Photography by Caroline Hatchett



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