An asparagus salad with bacon, squash puree and cauliflower puree.
Smoked tuna with avocado puree and onion ash on a fried round of corn dough from Corazon de Tierra.
An amuse-bouche of beet meringue topped with goat cheese, beet puree and mint.
The seafood risotto with oysters, clams and uni.
Roast chicken with rosemary from Corazon de Tierra.
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Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
