Started with some fresh garden carrots (and parsnips), simply roasted en papillote (inspired by
@Brian Douglas) a simple technique stuck in the back of the drawer ;-) with a home made ranch (aerated via isi), followed by the beetroot salad bite (posted earlier today) and cucumber gel/walnut custard/black pecan dusted with cryo-poached greens and arugula. The main was 72 hr short ribs in a root beer (sarsaparilla) sauce (inspired by Alinea (version 10+ :-)..) with salsify and sarsaparilla foam, caramelized fennel,. and triple cooked chips.
