kitchen circadia
AN ONGOING INVESTIGATION OF FOOD
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 WINSON DUONG
currently : chef de cuisine @ palantir
formerly : head chef of catering & events | head chef of crave cafe | sous chef of charlie's @ google

PORK BELLY CORN DOGfried zucchini - mexican street corn succotash - strawberry ketchup/honey mustard
This was our main entree for our Carnival menu. We transformed Mexican street corn into a succotash, which just made it even more amazing. We served the ketchup and mustard in a syringe for the guests to pass around. Gimmicky, but in good fun.
Panasonic DMC-ZS3  |    f/3.3  |   1/13th

PORK BELLY CORN DOG
fried zucchini - mexican street corn succotash - strawberry ketchup/honey mustard

This was our main entree for our Carnival menu. We transformed Mexican street corn into a succotash, which just made it even more amazing. We served the ketchup and mustard in a syringe for the guests to pass around. Gimmicky, but in good fun.

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    Reblogging this from the source instead of where I found it on my dash since someone cut out the wonderful description.
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    !!!Haha omg did I see molecular R there!!! Now I know…
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