100% plant based and gluten free four course dinner by Chef Shawn Harrison of Tephra pop-up dining based out of Charlotte, NC.
I. Compressed watermelon.
Sungold tomatoes.
Pickled watermelon rind.
Jalepeno mint sauce.
Arugula microgreens.
Makrut lime salt.
II. White balsamic roasted fig & pear.
Pistachio encrusted cashew 'chevre.'
Black pepper thyme candied pecans.
Orange zest.
Walnut oil.
Amaranth micros.
III. Grilled sweet potato.
Beet puree.
Fried polenta.
Caramelized onion 'butter.'
Dehydrated lemon okra chips.
Muscadine reduction.
IV. Slow baked peach & nectarine.
Ginger Grand Marnier shortbread cookie.
Apple caramel creme anglaise.
Dehydrated blueberry powder.