Ingredients for a 20-course meal to remember:
Deceitful olives stuffed with quail eggs.
Artificial cigarettes for old-world glamour.
The friendliest caviar service, perched atop buckwheat knishes.
A chance to use a Tiffany oyster fork to eat the playful chicken and cashew “oyster.”
Beets, refreshed and rejuvenated, as seen with dill pollen and crunchy brussels sprouts leaves.
A glorious reincarnation of summer’s darling gazpacho, with delightful slivers of mackerel.
There’s still more to come, but my stomach needs a break for now. Happy lunch hour…