Spring Vegetables

Friday 3/20

T-Offset	Time	Name
T-44h	5:00pm	Go to Rainbow Grocery
T-43h	6:00pm	Make vegetable stock
T-42.5h	6:30pm	Make hazelnut pangrattato
T-42h	7:00pm	Make salad dressing
T-41.5h	7:30pm	Green apple shrub (lightly structured)

T-Offset	Time	Name
T-29h	8:00am	Go to farmer's market
T-27h	10:00am	Make ricotta and nettle spread
T-25.5h	11:30am	Make Velouté
T-24h	1:00pm	Make the chamomile cream
T-23.5h	1:30pm	Make the candied carrot curls
T-23h	2:00pm	Make the carrot sponge base
T-22h	3:00pm	Make pâte de fruit
T-21h	4:00pm	Make tea ahead of time
T-20h	5:00pm	Prepare the soufflé base
T-18.17h	6:50pm	Prep the fennel

T-Offset	Time	Name
T-4h	9:00am	Prep the apple
T-3.83h	9:10am	Prep the watercress
T-3h	10:00am	Shower
T-1h	12:00pm	Make dressing
T-45m	12:15pm	Serve: Roasted Celeriac Velouté
T-30m	12:30pm	Prep endive
T=0	1:00pm	Serve: Watercress, Fennel & Green Apple Salad
T+25m	1:25pm	Serve: Ricotta and nettle toast with hazelnut pangrattato
T+40m	1:40pm	Serve: Hot clear mushroom–kombu tea
T+40m	1:40pm	Serve: Charred Endive with Lemon & Olive Oil
T+1h	2:00pm	Serve: Asparagus soufflé with Gruyère & Robiola
T+1.42h	2:25pm	Serve: Carrot Sponge with Chamomile Cream
T+1.67h	2:40pm	Serve: Grapefruit honey pâte de fruit