Ardent: Photos by Kevin Miyazaki

By Kevin Miyazaki / Photography By Kevin Miyazaki | July 12, 2017
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110 day aged beef ribeye, fermented black garlic beef sauce, braised farro and leeks with pickled shallots.
Chef Justin Carlisle and the Ardent team work on preparation of a dish.
egg yolk fudge, pickled dill stems, trout roe, toasted brioche, dill
Chef Justin Carlisle focused on preparation.
creme fraiche semifreddo, tarragon puree, stewed preserved plums, whole wheat tuile
Article from Edible Milwaukee at http://ediblemilwaukee.ediblecommunities.com/eat/ardent-photos-kevin-miyazaki
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