Some Highlights from "MeadowLaundry"

I can’t think of a better designation than the neologism “MeadowLaundry” to capture the over eleven hours of dining and close to fifty preparations to which we were treated in a 24-hour period. Below are a sample of spellbinding dishes:

Sacramento Delta Asparagus with Foraged Greens

Copper River King Salmon Confit, Salmon Roe, Salmon Belly Butter, Salmon Skin, Smoked Salmon,  Rhubarb, Celery, Yellow and White Spring Peaches
Poppyseed-amarinth-farro tuile filled with hibiscus-cured foie, radish and popped sorghum
Sous vide and smoked beef, morels and pureé of foraged spice brush

Oysters and Pearls

Gnocchi, black truffle beurre monté, and shaved black truffles

Squab breast, Brooks cherry, seared foie gras, cipollini onion, tonka beans and sauce perigourdine
 Snake River Farms “Wangus,” Yukon Gold potatoes, morels, hen egg emulsion and sauce bordelaise


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