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Blake Dennis

Charleston, United States

executive chef at seasons by the lake

green curry udon
veal tongue, arugula, purple cauliflower, hazelnut, herb butter
triggerfish, sunburst squash, beet, parsley, vin cotto
peasant bread
carrot, butter braised radish, fennel, muscadine, coconut
sunchoke veloute, chive blossom, thyme oil and flowers
Venison carpaccio, watermelon radish, juniper, pecan dukkah
plantain agnoloti, whey and guajillo broth, plantain crumble
Beet, pear, walnut, mache, citrus
Beef belly, masa, apple, black muscadine, labne