Grilled Brassicas topped with a cornbread purée and a poured vinaigrette of heirloom apple vinegar, country ham fat and the juice of the brassicas then topped with wood sorrel garnish.
Grilled Brassicas, cornbread purée, vinaigrette of heirloom apple vinegar, country ham fat, juice of the brassicas, wood sorrel garnish at Audrey. Chef Sean Brock