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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Jul 4

Jul 4 Next: Vegan

Chicago, United States

Photographs from my meal in Chicago, United States at Next on July 4, 2013.

1st Course: Starter and burnt avocado

1st Course: Starter and burnt avocado

Serge Faust Brut, Champagne, NV

Serge Faust Brut, Champagne, NV

1st Course: Starter and Burnt Avocado (mousse of avocado, togara

1st Course: Starter and Burnt Avocado (mousse of avocado, togara

2nd Course: Frozen baked potato (purple potato mouse, chives)

2nd Course: Frozen baked potato (purple potato mouse, chives)

3rd Course: Sprouted tempeh

3rd Course: Sprouted tempeh

Snacks

4th Course: Nori dumpling

4th Course: Nori dumpling

5th Course: Leek and banana

5th Course: Leek and banana

Nori dumpling, up close

Nori dumpling, up close

6th Course: Baby artichoke

6th Course: Baby artichoke

Earl grey rambutan, up close

Earl grey rambutan, up close

Presentation of wood-aged vinegar, by Dave Beran

Presentation of wood-aged vinegar, by Dave Beran

7th Course: Fermented apples and Lichen (apple sorbet, rose peta

7th Course: Fermented apples and Lichen (apple sorbet, rose peta

John Schafer

Lily Pond (celery leaf and sorrel)

Lily Pond (celery leaf and sorrel)

8th Course: Lily Pond (celery leaf and sorrel)

8th Course: Lily Pond (celery leaf and sorrel)

9th Course: Strawberry and fennel shortcake paired with Antoinet

9th Course: Strawberry and fennel shortcake paired with Antoinet

Straw

Frank Cornelissen Munjebel 7, Sicily, 2010

Frank Cornelissen Munjebel 7, Sicily, 2010

10th Course: Salsifiy with oyster leaf and dandelion

10th Course: Salsifiy with oyster leaf and dandelion

11th Course: Swiss chard and douchi

11th Course: Swiss chard and douchi

Thiriex Extra, Esquelbecq, France

Thiriex Extra, Esquelbecq, France

12th Course: Kombu atoll

12th Course: Kombu atoll

13th Course: Cherry blossom and almond

13th Course: Cherry blossom and almond

Mushroom cart

Cos Pithos, Sicily, 2010

Cos Pithos, Sicily, 2010

14th Course: Spaghetti squash Bolognese

14th Course: Spaghetti squash Bolognese

Indian spices for curry-roasted cauliflower

Indian spices for curry-roasted cauliflower

Gramont Nuits-Saint-Georges, 2009

Gramont Nuits-Saint-Georges, 2009

15th Course: Mushroom cart (farro risotto, sunflower petal, mait

15th Course: Mushroom cart (farro risotto, sunflower petal, mait

Max Ferd, Richter Riesling Sp?tlese 2009

Max Ferd, Richter Riesling Sp?tlese 2009

16th Course: Red onion, inspired by Alex Stupak (avocado purée,

16th Course: Red onion, inspired by Alex Stupak (avocado purée,

17th Course: Curry-roasted cauliflower (harissa spices)

17th Course: Curry-roasted cauliflower (harissa spices)

Curry-roasted cauliflower

Curry-roasted cauliflower

Naan

18th Course: Szechuanese peppercorn blossom

18th Course: Szechuanese peppercorn blossom

19th Course: Olive oil jam and bitter chocolate

19th Course: Olive oil jam and bitter chocolate

Chatêau d'Arlay, Macvin du Jura

Chatêau d'Arlay, Macvin du Jura

20th Course: Hibiscus and pistachio

20th Course: Hibiscus and pistachio

21st Course: Sweet potato nest

21st Course: Sweet potato nest

22nd Course: Steamed crêpes (Chocolate)

22nd Course: Steamed crêpes (Chocolate)

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Steamed crêpes (Passion fruit)

Steamed crêpes (Passion fruit)

Steamed crêpes (Vanilla)

Steamed crêpes (Vanilla)

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