Experimental Gastronomy

Photo by Eric Wolfinger
Photo by Eric Wolfinger
Photo by Eric Wolfinger
Brian Weissman’s shattered and reconnected spoons
Photo by Eric Wolfinger
Eggplant, shiitake, sesame leaf from Chef Corey Lee served on a landscape plate by Mitch Iburg
Photo by Eric Wolfinger
Rice with assorted condiments from Chef Corey Lee served on reassembled broken ceramics plates by Felt+Fat
Garden herb sorbet and bitter cacao from Pastry Chef Stephanie Prida (Manresa) served on a shovel plate by Joe Pintz
Photo by Eric Wolfinger
Ceviche of fruits and vegetables with flowers from Chef David Kinch served on a landscape plate by Erica Iman
Photo by Eric Wolfinger
Photo by Eric Wolfinger
Air-dried hachiya persimmons (hoshigaki) served on a big cake plate from culinary artist Andrea Blum
Photo by Eric Wolfinger
“Petit Farcis” pepper and tomato from chef David Kinch served on a sculptured walnut spoon by Julian Watts