Lou Sumpter
Woodberry Kitchen | Baltimore, MD | July 2018
FEATURED DISHES
Tempura-Fried Sunflower Stems, Fish Pepper Honey, And Toasted Benne Seeds
Heirloom Tomato Chawanmushi, Shishito Peppers, Basil, Chrysanthemum, Bronzed Fennel, And Red Vein Sorrel
Buckwheat Crêpe, Crab, Corn, Cherry Tomato Salad, And Basil
Rack Of Goat, Eggplant Soufflé, Caponata, Bronze Fennel, And Mountain Mint
Photography by Caroline Hatchett
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