New Ideas and Inspirations from the Sierra Mar Kitchen
Thursday, April 3, 2014
The Concept - Delicate pieces of seaweed caught up in the effervescent tide of champagne with oysters to begin a meal. I like the visual of seaweed churning in the surf and bubbles. Dominique and I are working on finding a champagne with minerals and perhaps even a touch of ancient sea floor. This is the proof of concept- now we just need to work on the overall flavor composition.