PB&J Parfait; peanut butter crumbs, nutter butter ice cream, raspberry preserves, crunch berries ice cream, toasted marshmallow

Valentine pomelos, Cara Cara oranges, Blood oranges, Dekopon, Oro Blanco grapefruit

Warm spiced persimmon cake, goats milk caramel, eggnog parfait, turmeric syrup, textures of persimmon

Textures of citrus- murcott orange cake, creamsicle parfait, burnt orange caramel, candied citron, kumquat, orange leaf oil, bitter chocolate from CRU

Fourth of July with Red, White and Blue fruit, nuts and flowers

Caramelized walnut tart, Chantilly cream, persimmon caramel, five-spice powder

Elberta peaches, cooked over a grill, blood peach syrup, sweet corn ice cream, popped corn, honeysuckle petals

Buddha's hand citron infused liqueur

Bika Ambon (Indonesian tapioca flour cake), vanilla bean gelato, preserved strawberry sauce, late summer fruit (late strawberries, blackberries, physalis, passion fruit, figs, elderberries

Passion fruit semifreddo, meyer lemon curd, toasted meringue, caramel corn, basil

Leftover fruit, berries and sugar, turning into Sin Pot, a lightly fermented syrup, amazing with ice cream

Fluffer Nutter Butter: Nutter Butter cookie ice cream, peanut butter brownie brittle, peanut crumbs, toasted marshmallow, caramelized white bread

Crabapple granita in ice bowl, autumn sycamore leaves

Blood oranges with their stems, hollowed out and frozen

Toasted elderflower pound cake, st. Germain syrup, strawberries macerated in rose sugar, chantilly cream, mini strawberry candies

Passion fruit mis en place

'Coffee Crisp!', inspired by the Canadian chocolate bar: ganache tart, espresso cream, vanilla wafers, mocha sauce, chocolate crumbs

Lemon posset with plum & peach granita, dried pluots & Thai basil

Jaguar rare white cacao beans, toasted, these have an amazing nutty aroma and flavor, from CRU chocolate

San Joaquin 'Mess': saetern farm strawberries, late-peach sorbet, pomegranate, sherry syllabub, vanilla bean meringue

Mixed fruit Sin Pot

Pickled Fuyu persimmons

Pacojet ice cream; candy cap mushroom (top) and salted black licorice

Panache (Tiger Stripe) figs, Golden Bear Ranches

Black garlic, barley amazake & sesame levain

Sourdough/ Levain bread trials clockwise from top: Barley Koji amazake, black garlic amazake, sourdough using local flours, crème fraîche sourdough

Rhubarb preserves

Forest infused bitters- yarrow, goldenrod, buffalo berries

Gummies can be made from any fresh fruit juice, these are made from a local peach

Etrogs and Calamondin citrus

Sea buckthorn posset; local cream, sugar & sea buckthorn juice, sea buckthorn powder- like a lemon posset but set with the acid from sea buckthorn juice