Blowtorch

The sous vide chefs

Tuna melt

Sheep’s milk ricotta dumplings with spring shoots, pistachios, yuba, and kumquats

Bittersweet chocolate soufflé

Black truffle and egg custard with asparagus and Parmesan chip

Talk at Zurb

Double chocolate cake, salted caramel ice cream, caramelized bananas, cocoa nibs

Roasted beef tenderloin, sauce bordelaise, ricotta gnocchi, fava beans, chanterelle mushrooms, ramps

Chilled dungeness crab, mache, radish, cucumber, pickled ramps, blood orange vinaigrette

Taro chip and fava bean purée, scallop

Mike and Toni

Soy-cooked salmon

Duck, celery heart, cherry espagnole sauce

Monkfish liver torchon, sunchoke, green tomato, mustard, brioche

Cherry blossom, yogurt, cucumber, pistachio

Horseradish, caviar, chive

Tea Timer at Summit

Waffle gorgonzola fries, calamari, deviled eggs

Nick’s first mojito

Who controls the media?

Golden Gate

Rainbow trout

Locked up

Practicing handcuff picking on BART to many funny looks.

Automattic Townhall (via Nick Momrik)

Sometimes the setup can be a bit ad-hoc.

via Nick Momrik