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cyanjaded | photography blog » Sweet and Savory

Sweet and Savory

Joining Chef Vanessa Altman-Siegel in the kitchen as she prepares one of her delicious, seasonally sensitive menus.

 

     

 

Winter Citrus Salad: Cara Cara orange, sweet lime, Morro Bay blood orange, cocktail grapefruit, mango orange, pistachio.

 

Seared Diver Scallops: English pea puree, Berkshire bacon, Albarino.

 

Castelfranco Salad: St. Agur blue cheese, lady apples, pomegranate seeds, sweet almond vinaigrette.

 

Filet Mignon with Early Spring Vegetables: Tokyo turnips, hedgehog mushrooms, morels, nantes carrots, red bore kale, cabernet pan sauce.

 

 

 



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