art&culture; 53
EXECUTIVE CHEF RICK MACE
Café Boulud, Palm Beach
"We had a lot of fun with this con-
ceptual dish. To dress our Rappahan-
nock River oyster, we used a colorful
seaweed salad of wakame, hijiki,
saltwort, and shiso. We used the salt-
water that we soaked the seaweed
in to make a foam and added caviar
to play off of the oyster's pearls."
art&culture; 53
WEB EXCLUSIVE CELEBRATE THE PRESERVATION
OF OUR LOCAL WATERS AT LAGOONFEST NOVEMBER 4.
LEARN MORE AT PALMBEACHCULTURE.COM/MAGAZINE
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