elements of taste, part 2 Moist chicken, crunchy coating, housemade ranch dressing, who knew a chicken finger could be so upscale? Herbed spaetzle, tart braised red cabbage, sinfully rich braised pork belly worthy of marriage or at least a long term relationship, perfectly seared scallop with golden exterior crust and pillow soft interior agnolotti, parsnip puree, beef tenderest loin, caramelized parsnip, microgreens, incomparable small bite flavours Advertisements Share this:EmailFacebookTwitterPinterestRedditMorePocketWhatsAppTumblrLinkedInGoogleLike this:Like Loading... Related Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change ) Cancel Connecting to %s Notify me of new comments via email. Notify me of new posts via email.