Here are the photos (taken by me) of the rest of the dishes from the “Pork and Beans” Dish-Off in July’s issue of Sound magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
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- BOKA: English pea soup with fava bean, feta and bacon toast
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- BOKA: Spring salad with foraged greens, spring onion, Washington garbanzo beans, crispy prosciutto and green garlic vinaigrette
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- BOKA: Red bean ice cream with sweet red beans, cherry compote, and vanilla-thyme and bacon tuile
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- Olivar: Pork belly and candied apple (with garbanzo bean crust)
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- Olivar: Wild watercress with haricot verts and morcilla migas
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- Olivar: Pedro Ximenez braised pork ribs with fava beans, flamenquin and roasted cauliflower
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- Olivar: Chocolate Bavarois cannoli, caramelized chorizo, berry soup with goat cheese and pocha bean
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- Olivar: Pork skin cracklings (part of dessert)
