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"you're using smoke to tease out nuances over time," says skenes, who was inspired by the woodsy campfire cooking he grew up with in rural florida. he creates beds of embers in the hearth so that ingredients can cure and cook for hours, days, or sometimes weeks with anything from pristine scallops to...
largely gluten free menu (he's gluten intolerant), including dishes like a lobster-crab cake entree that's been reworked to omit the bread filler. guests can start with raw bar offerings, including three levels of shellfish towers, and move on to seafood-centric entrees such as miso sea bass or scallops...
"it's huge, perfect for an event like this." so it was, and the chef's table continues to attract lovers of fine meat and seafood, fine wines and fine spirits. chef/owner dashi places the emphasis on classics such as pan-seared scallops over mushroom risotto, duck breast with string beans and double-cut...