Offering by Chefs Heather Bogue and Maïté Schwartz, with Carmen Nicole of La Boum, Los Angeles

Transition – beets, carrots, apples

Course 1
Devils on horseback – poached beets wrapped in bacon, sautéed chicken liver
Beet “tartare” – beets, shallots, traditional parsley herb salad, home made smoked bread

Course 2
Kabocha squash soup – with coconut milk and lemongrass, spiced beet and carrot chips

Course 3
Porchetta a la Normande – roasted apples, calvados, cream, salt crusted potatoes
Market salad with roasted carrots, beets, blood orange, avocado

Course 4
Apple pine nut tart, cardamom cream