Join me and executive chef Janine Falvo on this foodie adventure at the Renaissance Long Beach Hotel (http://www.marriott.com/hotels/travel/lgbrn-renaissance-long-beach-hotel/).
We had Kumamoto oysters-served with mignonette and house made hot sauce, seaweed saltines. The mignonette was made with ramps, tarragon, black pepper, pear and champagne vinegar.
House hot sauce-serrano chiles, garlic, onions, vinegar
Ahi tuna –watermelon tartar with Sashimi grade ahi tuna, sriacha compressed watermelon, basil, cilantro, cucumbers, tossed with seaweed salt
Shishito peppers, lime juice, cilantro, cotija cheese, bonito flakes with Seaweed saltines
Roasted swordfish, black garlic pasta, morels, peas, black garlic paste, crispy ramp, mushroom broth
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