Posted by Jason Sheehan on March 26th, 2013
Specifically, some squid ink sponge bread with toasted seaweed butter. Or maybe a bit of beet volkornbrot with sunflower seeds, dehydrated roasted beets, rye berries and smoked beet butter.
Because, seriously, the 49 other menus chef Eli Kulp has already written for Fork (and Fork etc.) aren’t enough, so now he has to go and get weird with the bread service?