Friday night MACN week event at Sal’s on Johnson st. chef Tim smith of Forequarter!



Tonight we welcome friend Chef Tim Smith from Forequarter! 

Tim’s pie: fermented 800 year old squash (sauce), black trumpet mushrooms, roasted sweet potato, lardo, pumpkin seed oil. 

Small plate: Sea to Table spot prawn ceviche, w/fermented squash, Korean pear radish, grass oil. 

Dessert by Lee Davenport: 

Ground cherry upside down cake, w/ground cherry cream and tart cherry sauce. 

And #macnweek continues!  MACN Week, Isthmus 

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