Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta.
Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta. Jill Wendholt Silva
Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta. Jill Wendholt Silva
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

JCCC culinary team wins ACF National Student Team Championship

July 30, 2014 05:37 PM

UPDATED July 30, 2014 06:45 PM

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