Samantha Kincaid
Cadence | Philadelphia | December 2018
FEATURED DISHES
Pumpkin Mousse Cake, Pear, Korean Date Purée, and Pumpkin Seeds
Frozen Nougat, Rye Porridge, Cranberry, and Miso-Beet Cake
Chocolate Malt-Rye Tart: Smoked Almond and Malted Shortbread Shell, Beets, Prunes, Olive Oil, Beet-Vinegar Syrup, Candied Hibiscus Buds, Dehydrated Beet, and Whipped Ricotta
Kakigōri, Dried and Fresh apple, Brown Rice Grits, Vinegar, Sake Lees, and Hazelnuts
Photography by Caroline Hatchett
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