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Aeaac0af cce6 414d 8fe4 3c7023687b5b  2016 06 15 17 50 37
Steven
Steven

Cut rhubarb into tiny pieces. Cryovac with lime peel-orange peel-salt/sugar mix-Yuzu-bird chilies. Let sit over night. Blend. Strain for rhubarb "kosho". Shave French radish thin on manikins/cut pomegranate in halve. Smash out with spoon. Add 8 g Ultratex to rest of kosho that isn't on bottom of bowl to make gel. Slice tuna thin against grain. Plate. Garnish with pomegranate/nasturtium/lemon verbena/lemon thyme/evoo