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Thank you for watching.
This is a three-course dinner arranged using spring cabbage, which is in season right now.
It's not easy to use up a whole cabbage, but since it's such a delicious cabbage, I thought of a completely different arrangement to use it up.
I also tried to coordinate the table so that the green of the spring cabbage would stand out, so I hope you find it helpful.
Please take a look.
<Dishes and Plates of the Day>
●Cabbage Roll → Conran Shop / DMK / Platter
●Pasta with scallion, watercress and spring cabbage
→ A) 1220 Ceramics studio / oval plate
→ B) Kaneaki Sakai Pottery / miranda
●Mustard Salad with Squid and Spring Cabbage → Tsuchimoto Ceramics Studio / UZU ●Plate M Antique White
●Tomato & basil for bruschetta → Takanori Washizuka / DISH large
●Olive oil for bread → Takanori Washizuka / DISH small
●Bucket → Nitori / Cutting board
●White wine - Riedel / Chardonnay glass
●Glass → Takanori Washizuka / Footed glass (long)
<Today's Wine>
Roero Arneis Arnero 2019 (Italy / Piedmont)