Monday, October 26, 2009
Dinner at Stadtlander's Haisai Restaurant
Oyster with chili/saki mignonette sauce (top). Eiginsinn Farm ham cold smoked for 6 months (this dish was a taste/texture revelation!!!), served on their own rye bread and presented on a small wood cylinder (bottom).
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Oyster with chili/saki mignonette sauce (top). Eiginsinn Farm ham cold smoked for 6 months (this dish was a taste/texture revelation!!!), served on their own rye bread and presented on a small wood cylinder (bottom).
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Post a Comment