five twenty six

A blog on food and cooking by Andrew Berls

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Squash cooked in its juice, squash vinegar, barley mugi miso
Double-shucked peas, charred pea shell broth
Coconut cream, tangerine granita, aged tangerine peel
Coffee semifreddo, toasted cream, pistachio
Mushroom tartlets
Heritage pork, bone marrow sauce, green olive tapenade
Chanterelle risotto, preserved lemon, cured egg yolk
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