Issue link: https://digital.copcomm.com/i/488317
april 2015 / the tasting panel / 85 GM & Sommelier Henry Marquis loves to teach his guests about wine and plans winemaker dinners twice a month. Kampachi crudo with avocado mousse, ponzu and serrano chile is plated in the shape of a fish. Burrata with blood oranges, fennel and raspberry-walnut crumble placed on a toasted pain au levain captures the artistry and garnishing finesse of Chef Bryan Weaver. Shrubbery reigns! Baby fennel and mustard frills just in from the farm will soon be on the plates for the evening's menu.