3-4 red beets

1 cup heavy cream

Beet stock

2-3 slices pickled beets

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Boil beets until tender, save leftover stock and let beets and stock cool.

Puree beets and pickled beets with a few oz. of beet stock. Pass through chinois mix with heavy cream until bright pink. Serve with sweet Korean pickled radish.

Radish Kimchi 

Eggs

Spring Onion

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Make Radish Kimchi

Boil eggs 6 minutes until soft boiled

Use melon baller to make kimchi spheres

Place kimchi in egg, garnish with curly spring onion tops

1 cup sumac

¼ cup Pine Pollen

1 Cup Sugar

4 cups White Wine Vinegar

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Place sumac and pine pollen into mason jar. Bring Vinegar and sugar to a boil. Pour over the top of the sumac and pine pollen. Refrigerate and shake every day for a week. Strain and keep the liquid. Serve 1 oz. Vinegar with 6 oz. sparkling water.

32 oz. Shitaake Mushrooms

2 bunch Onion tops

32 oz. kohlrabi

8 oz. Sambal

3 heads Lettuce

60 sheets rice paper

32 oz. Rice Wine Vinegar

8 oz. sugar

3 oz. Eucalyptus Leaves

3 oz. Peppercorns

10 Bay Leaves

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Slice shitaake mushrooms and reserve the smaller heads for garnish. Batonette Kohlrabi. Bring rice vinegar to a boil with sugar. Place Kohlrabi, mushrooms, and spices in mason jar. Poor pickling liquid over and refrigerate 3+ days.

Soak rice paper and layer the inside with lettuce, kohlrabi, mushrooms, and sambal. Garnish with onion flowers and smaller pickled mushroom caps

Sauerkraut

6 onions julienned

16 oz. Sour Cream

2 oz. horseradish

2 bunch dill

4 cups sweet rice flour

2 cups water

2 tbsp. Vegetable oil

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Caramelize onions and add sauerkraut to pan, cook until liquid evaporates. Let filling cool then mince.​

Add 2 cups hot water to 4 cups flour knead until no longer sticky.

Roll out small sections of dough 1/16 inch thick then use cookie cutter to cut out small circles. Add filling and crimp the edges.

Mix sour cream and horseradish.

Fry dumplings 2-3 minutes and garnish with sour cream mixture and sprig of dill.

32 oz. Sour Cherries

8 oz. Balsamic Vinegar

8 oz. Sugar

32 oz. Dark Chocolate

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Sauté cherries, balsamic vinegar and sugar until flavor penetrates the sour cherries. Remove cherries from pan and keep the liquid. Reduce the liquid until it is a glaze. Place cherries into desired mold, Melt dark chocolate and pour over cherries. Refrigerate until hard serve with a drizzle of cherry balsamic glaze.

30 Ripe black figs

10 Sour Tamarind Pods

4 oz. Yuzu

1 Cup Sugar

2 Cups Water

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Remove Tamarind from pods, cook in 1 cup water until seeds begin to separate. Remove seeds, add sugar and yuzu let water reduce until a glaze forms. Slice figs in half, dip into tamarind glaze and torch until glaze begins to caramelize.