Next: Vegan

Photographs from my meal in Chicago, United States at Next on July 4, 2013.

1st Course: Starter and burnt avocado

Serge Faust Brut, Champagne, NV

1st Course: Starter and Burnt Avocado (mousse of avocado, togara

2nd Course: Frozen baked potato (purple potato mouse, chives)

3rd Course: Sprouted tempeh

Snacks

4th Course: Nori dumpling

5th Course: Leek and banana

Nori dumpling, up close

6th Course: Baby artichoke

Earl grey rambutan, up close

Presentation of wood-aged vinegar, by Dave Beran

7th Course: Fermented apples and Lichen (apple sorbet, rose peta

John Schafer

Lily Pond (celery leaf and sorrel)

8th Course: Lily Pond (celery leaf and sorrel)

9th Course: Strawberry and fennel shortcake paired with Antoinet

Straw

Frank Cornelissen Munjebel 7, Sicily, 2010

10th Course: Salsifiy with oyster leaf and dandelion

11th Course: Swiss chard and douchi

Thiriex Extra, Esquelbecq, France

12th Course: Kombu atoll

13th Course: Cherry blossom and almond

Mushroom cart

Cos Pithos, Sicily, 2010

14th Course: Spaghetti squash Bolognese

Indian spices for curry-roasted cauliflower

Gramont Nuits-Saint-Georges, 2009

15th Course: Mushroom cart (farro risotto, sunflower petal, mait

Max Ferd, Richter Riesling Spätlese 2009

16th Course: Red onion, inspired by Alex Stupak (avocado purée,

17th Course: Curry-roasted cauliflower (harissa spices)

Curry-roasted cauliflower

Naan

18th Course: Szechuanese peppercorn blossom

19th Course: Olive oil jam and bitter chocolate

Chatêau d'Arlay, Macvin du Jura

20th Course: Hibiscus and pistachio

21st Course: Sweet potato nest

22nd Course: Steamed crêpes (Chocolate)

Steamed crêpes (Passion fruit)

Steamed crêpes (Vanilla)