Cardoons, olive oil, cured olives, smoked black pepper. 88c for two hours. The stalks didn't break down much, so I sliced them thinly and they are easy to eat. They really picked up the smoke and the olive brine. The cross-sections look cool - I think these would make a great veg terrine.
Orange and grapefruit supremes, orange marmalade, chili, salt. Idea (and supremes) by Chef Schreiber, who is a cool guy that I am lucky to have the opportunity to work with. We did this as a garnish for a pistachio-almond cake that his students (Classical European Cuisine) made from the A16 cookbook.