Conjuring Food

Lamb, Black Butte Porter, Honey, Rhubarb, Spearmint, Smoked Chocolate

This is a dish I have had in my my mind for a while now.  It originated from a porter-honey braised lamb dish I made while catering my senior prom dinner for twenty close friends.  Since then, I have expanded on the dish and this is the result. 

• Sous-vide lamb
• Black butte porter-honey froth
• Hot Rhubarb pudding
• Morrocan mint gelée 
• Smoked chocolate compound butter

Thoughts of the upcoming coastal road trip present themselves in the plating.

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