Photos > Brian Riggenbach Food Resume  > Winter Kale Salad

WINTER KALE SALAD

This was course two in our annual "Dia de los Muertos" supper. We went with the five stages of life as a theme for this menu (from birth to preservation) with this course representing "Life". Kale being packed full of nutrients essential for well being, and the circles of the champagne-thyme gelée to act as the rings of life.

guajillo roasted kabocha squash, kale chips, champagne-thyme gelèe and chicken-nutmeg gelèe, oaxacan mole.