Maxfield Schnee
Orsa and Winston | Los Angeles | August 2016
FEATURED PAIRINGS
Shiso Chips, Uni Cream, and Chive paired with Strawberry-Rhubard Amazake
White Gold Heirloom Tomatoes, Sugar Nut, Smoked Burrata, Culatello, and Basil Blossoms paired with Carricante, Aurora, I Vigneri, Mount Etna, Sicily, Italy, 2013
Bay Scallop-Spot Prawn Crudo: Fermented Thai Chile, Lemon, Lime, Shio Koji, Tomatillos, Nori Chips, Gooseberries, and Nasturtium Pesto; Tempura-battered Spot Prawn Heads, Yuzukoshō-Kumquat Aïoli, and Chive Tips paired with Hatsumomidi Harada Junmai Ginjo, Yamaguchi
Chilled Lemon-Cucumber and Nebula Plum Soup: Ninja Radish, Watermelon Radish, Honey-Thyme Vinaigrette, Sturgeon Caviar, Lemon Crème Fraîche, and Red-veined Sorrel paired with Garganega, Frizzante, Monte Tondo, Verona, Italy, 2015
90-Day Dry-aged Ribeye, Corn Pudding, Ricotta and Lobster-stuffed Squash Blossom, Shiso Chimichurri, and Fines Herbes paired with Nebbiolo, Donnas, Caves Cooperatives de Donnas, Valle d'Aosta, Italy, 2011
Photography by Caroline Hatchett
