A Mobile Kitchen
Chef Will Gilson preps for his recent pop-up restaurant at Bloc 11 Cafe in Somerville, Massachusetts.
Before dinner, there were three passed-around appetizers, including these kimchi crackers.
Sunchoke rosti with eggplant puree, fried feta and dried black olives.
Roasted pumpkin salad with fried sage, pepitas, and brown butter dressing.
Parsnip and potato “latte” with chestnuts, thyme and cocoa nib powder.
Winter vegetable and bean “cassoulet” with smoked mushrooms and marjoram.
Espresso pot de crème with vanilla-bean cake, cashew crumble and coconut.