On the first day of September,
we went, we prepped, we tasted, we hoped, we organized, we peeled, we diced, we steeped, we churned, we folded, we baked, we served; all in a few hours, in a kitchen that wasn't ours. Leif Hedendal, underground chef, and shuna fish lydon, pastry chef-at-large, put together a vegetarian multi-course meal featuring fruits, veggies and herbs at their most pungent, ripe moment.
Serpentine restaurant in San Francisco's Dogpatch neighborhood was our host.
For the documentation, take a look at the photos on flickr...
i saw your dessert on flickr... right up my alley with the verbena ice cream... beautiful shuna.
Posted by: aran | 09 September 2008 at 07:38 PM
beautiful.
fucking beautiful, sincerely.
Posted by: Vincent Mack | 10 September 2008 at 01:34 AM
Man oh man, lady - you sure make beautiful desserts and amuse........just gorgeous!
Posted by: katrina | 10 September 2008 at 08:47 PM
I'm new to this style of cooking but it already has helped my health which has become an issue. Thank you so much for your menus.
Posted by: Craig | 14 September 2008 at 08:48 AM
I'm new to this style of cooking but it already has helped my health which has become an issue. Thank you so much for your menus.
Posted by: Craig | 14 September 2008 at 08:48 AM