Meg Brent
White Oak | Atlanta | January 2018
FEATURED DISHES
Biscuits, Cornbread Muffins, and Whole Grain Sourdough
Braised Pork Belly, Roasted Carrots, Bacon-Butter Chanterelles, and Carrot-Dashi Purée
Charred Octopus, Sea Island Red Peas, Roasted Okra, Fermented Harissa, and Arugula Pistou
Ribeye Duo: Smoked Delmonico Steak and Spinalis, Chambray Onion, Salsify Purée, and Green Peppercorn Bordelaise
Venison Pastrami, Corn, Brussels Sprout Kraut, Pickled Mustard Seeds, and Thomasville Tomme Cheese
Chocolate and Chiles: Chocolate Buttermilk Cake, Ancho Chile Crémeux, Passion Fruit Sherbet, Mango-Paw Paw Gelée, Espelette Pepper
Photography by Shannon Sturgis
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