Herons’ executive chef Steven Devereaux Greene holds pickled quail eggs, dyed Easter egg purple, that are served in edible nests inside a wooden bowl lined with conifer twigs. They are part of a series of amuses-bouches in Herons’ eight-course tasting menu called “The Art Tour.”
Herons’ executive chef Steven Devereaux Greene holds pickled quail eggs, dyed Easter egg purple, that are served in edible nests inside a wooden bowl lined with conifer twigs. They are part of a series of amuses-bouches in Herons’ eight-course tasting menu called “The Art Tour.” Juli Leonard jleonard@newsobserver.com
Herons’ executive chef Steven Devereaux Greene holds pickled quail eggs, dyed Easter egg purple, that are served in edible nests inside a wooden bowl lined with conifer twigs. They are part of a series of amuses-bouches in Herons’ eight-course tasting menu called “The Art Tour.” Juli Leonard jleonard@newsobserver.com