A sous chef's gift from a Russian deli inspired Jordan Kahn to lay out this luscious woodland landscape worthy of Turgenev. A frozen birch-sap granite is served with a base of soft mugwort mousse, sweetened with red-currant syrup, accompanied by shards of dried pine meringue and a side of frozen milk skin, and blanketed in dried hyssop leaves, wild fennel, and red coriander.
NYMag
