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for Katy Keck

  • Parsnip-almond purée

    April 27, 2017
    Jorge Guzman
    Brewer’s Table at Surly, Minneapolis
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  • Pickled mustard seeds

    April 27, 2017
    Jorge Guzman
    Brewer’s Table at Surly, Minneapolis
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  • Pickled apples

    April 27, 2017
    Jorge Guzman
    Brewer’s Table at Surly, Minneapolis
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  • Fermented Brussels sprouts

    April 27, 2017
    Jorge Guzman
    Brewer’s Table at Surly, Minneapolis
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  • PHOTO: CASSIDYPHOTO.COM

    Foie Gras with Puffed Wild Rice, Fermented Brussels Sprouts, Parsnip-Almond Purée, Apple Cider Gel and Pickled Apples

    April 27, 2017
    Jorge Guzman
    Brewer’s Table at Surly, Minneapolis
    Menu Price $21.00
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    Average: 3.7 (3 votes)

  • ApriHop purée

    April 27, 2017
    Christopher Bates
    F.L.X. Table, Geneva
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  • Quinoa salad

    April 27, 2017
    Christopher Bates
    F.L.X. Table, Geneva
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  • PHOTO: CASSIDYPHOTO.COM

    Malt-Brined Pork Tenderloin, Quinoa, Almond, Apricot, and Sauerkraut Emulsion

    April 27, 2017
    Christopher Bates
    F.L.X. Table, Geneva
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    Average: 3.5 (2 votes)

  • Hoppy aïoli

    April 27, 2017
    Kevin Hickey
    The Duck Inn, Chicago
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  • PHOTO: CASSIDYPHOTO.COM

    Fried Cheese Curds with Hoppy Aïoli

    April 27, 2017
    Kevin Hickey
    The Duck Inn, Chicago
    Menu Price $8.00
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