Chef of the Day

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So, this isn’t how it came to the table, but it’s just so pretty I’m showing it anyway.

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When my guests arrived they found sliced limpia bread and molasses butter waiting for them at the table.

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The first course was a green split pea soup topped with aquavit creme fraiche, crispy ham hock, and limpia breadcrumbs seasoned with alder smoked salt.

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Next came the pickled salmon. It was served with saffron aioli, arugula, horseradish cream, and rye crackers. The photo doesn’t do it justice, the yellow came out stunning.

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Braised lamb was next, it was served with a veal demi, parsnips (puree and chips), chard, and a beet puree.

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And then came dessert. Cardamom parfait (it’s similar to ice cream, but lighter), apple compote topped with lingonberries, cinnamon apple gastrique, and almond rusks.

While not without a few flaws here and there, I feel very satisfied with my project. Looking forward to what comes next.

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