Hari Cameron

At My Venues

Pea Tendril Casarecce
$$$$, Outdoor Seating, Reservations, American,
"Pea Tendril Casarecce, Maryland Crab, Whipped Koji Ricotta, Pecorino. @baywaterfarms @cvmllc @arcobalenopasta The pasta is made with pea tendril purée and glazed with pea tendril purée as well. The ricotta is aged and has deep umami."
At my venues
Kunik cheese
$$$$, Outdoor Seating, Reservations, American,
"@nettle_meadow Kunik cheese, Château d'Yquem Sauternes compressed @bennettorchards peach, finished with honey comb and bee pollen. This is a summer tasting menu cheese course at a(MUSE.) These peaches are perfect. The compressing gives them a little complexity that compliments the cheese and honey. We take the cheese and shatter it in LN and serve it semi frozen. This technique gives the cheese texture, shape, portioning, and allows the eater to notice how the flavor changes as it heats up in the mouth as the flavors merry together."
At my venues
cherokee black tomato with green tomato broth
$$$$, Outdoor Seating, Reservations, American,
"The tomatoes were poached for 5 hours in @corto_olive using @polyscience control freak. The tomato is then brûléed and topped with Shichimi Togarashi, the dish is then finished with green tomato juice, which is infused with local seaweed, sugar rush peach pepper, and Koji crab garum. Then we pour on the Truly tomato poaching olive oil into the broth. I have been testing tomatoes cooked at many different times and temperatures to taste there flavor and textures differences."
At my venues