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The Melipona Bee Project
The Jamala Canyon Project
The Flower Infusion Project
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Recipes
Roasted Endive with Chili Carrot Soffritto, Goat cheese & Carrot Top Salsa Verde
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Mixed Mushroom Confit + Mushroom Mayo
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Ribollita Toscana
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Pistachio Crusted Fish with Melted Shallots, Turmeric Celeriac and Cauliflower Puree
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California Citrus Cocktail
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Carrot Ginger Mandarin Juice
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Raw Avocado Pudding
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Earl Grey Crème Brulée
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Dilly Fisherman’s Pie
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Winter Panzanella
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Snowman Cake
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Zucchini Latkes with Caviar
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Kale Salad with Cranberries & Parmesan
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Almond Milk Hot Chocolate
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Corned Beef & Cabbage
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Collard Greens with Smoked Turkey Wing
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Mac & Cheese
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Stuffed Tetsukabuto, Comté, Mushrooms and Greens
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Festive Linzer Cookies with Persimmon Jam
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Cool Herbal Vichyssoise
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Beet Shells with Herb Sauce
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Holiday Party Punch
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“The Morning After” Scrambled Eggs And Caviar
Chef Ella Freyinger
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Sweet Potato Soufflé
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