The 2nd edition of Pocket Brunch took place this afternoon. Chefs Josh Potocki and Joel Beauchamp were joined by Jay Loring from Nosh. Here’s the menu:
- Edible Ocean – striped bass, periwinkle, mussel sea bean, crispy seaweed
- Nightshade Elixer – tomato water, juniper extraction (shown right)
- Duckhole – duck fat brioche, pickled peppers, duck egg, bogarones, tasso ham, chorizo dust
- Jackalope – antelope and rabbit rillette, cracker, pickle
- Summer S’Mores – cinamon sugar graham cracker, lime marshmallow, blackberry granache, white chocolate
The meal was accompanied by coffee from Tandem Coffee Roasters and cocktails by Nathaniel Mikeljohn.