A walk through the The Chef's Garden (located in OH). The walkway a simple strip of thin slices of wagyu steak (55C) as the stones. A mix of vegetables, some were nixtamilized and baked, some nixt and poached, some just poached, for remainder equal parts roasted, and other 1/2 grilled. The creamsicle (vanilla-like flavor) and burdundy (more molasses) sweet potatoes were pureed, Served on a soil of cooked and dried red quinoa, steel oats, wild rice and celery root. The black radishes were possibly my favorite-all pepper gone and delicious, the kohlrabi like grilled cabbage (which what it is), jeruselum artichokes were amazing (have had these before and grilled is possibly my fav), carrots (full and baby), mini purple, romanesco. The nixt and poached romanesco was nice as it had a nice crust on the outside and almost a nutty puree inside, and the grilled purple cauliflower very savory. The baby kale was quickly poached in walnut oil before being grilled, the brussel sprouts, parsnips, turnips, were all "baby" but powerful in flavor. Cuc blooms and greens were nice (greens have amazing), The soil and veg were served on a roasted walnut sherry meringue for some acidity and lightness.
