Fourth Course

Veal short ribs with rutabaga, cipollini onions, semolina and almond milk. I’ve been waiting a long time for foams to yield their place on the fine dining stage to some new craze and I’m afraid the appearance of this almond milk foam did little to change my mind–why it seems appealing to chefs to send out plates that look like some tired geezer spat all over them I don’t know. That appetizing image aside, this was rather good and heartwarming. The veal was cooked sous vide and then browned a little on the griddle.

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