Carousel by Grant Achatz

@grant_achatz · August 23, 2026

Photo by Grant Achatz on August 23, 2026. May be an image of tableware, strainer, mozzarella and text.

Photo by Grant Achatz on August 23, 2026. May be an image of text.

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esmero @adaircanacasco Lion’s Mane Mushroom pomegranate, mole blanco, jameed This dish is inspired by one of Chef Adair’s signature preparations, originally served at Roister. While the composition has evolved, it remains rooted in the original idea of showcasing lion’s mane mushroom and celebrating its naturally meaty texture. The mushroom is prepared using a traditional confit technique, allowing it to absorb the richness of beef fat while preserving its delicate structure and succulent texture. The accompanying mole blanco draws inspiration from the white moles of central Mexico. Built from alliums, nuts, pear, cauliflower, coconut milk, and banana peppers, the sauce is enriched with jameed, almond oil, and hazelnut oil, creating layers of sweetness, nuttiness, gentle spice, and savory richness. A concentrated pomegranate gastrique provides acidity and brightness, balancing the richness of the mushroom while bringing freshness to the dish. Link in bio to reserve Pic by @matthew.gilson