The Whole Rabbit: Rabbit Saddle Roulade filled with Rabbit Leg Mouse, Bacon and Hazelnut with a Gochujang Glaze and topped with Puffed Jasmine Rice. Served with an Applewood Smoked Rabbit Leg glazed in Tamari, Sautéed Morels, Charred Dandelion and Fava Beans. Entree for the upcoming pop-up! #rabbit #finedining #napavalley
A new chapter begins! 🇺🇸🏆
🎉 We’re proud to announce Team USA 2027 — carrying forward the legacy of American excellence at the @bocusedor . We officially introduced Team USA 2027 yesterday during a commemorative ceremony at The Culinary Institute of America at Copia, honoring two decades of Team USA Head Chefs (2007–2025) and the impact each has made on our culinary history.
Join us in congratulating Vincenzo Loseto as our Head Chef candidate and Tyler Higson as our Commis! 10 years ago Vincenzo won the Ment’or 2016 Young Chef Competition, went on to assist on the Gold-winning 2017 Team USA, and now he’s back to go for the gold in Lyon!
We’re incredibly proud to have @v_loseto and @higsonculinary representing the United States. The #roadtolyon starts now! Let’s go!! 👏
#bocusedorusa #bocusedor2027 #inspiringculinaryexcellence #mentorbkb
Chicken with Black Trumpet, Shittake and Preserved Cherry
Mushroom Glazed Chicken Breast with Four Spiced Sausage (Left) Chicken Thigh Roulade stuffed with Black Trumpet and Preserved Cherry (Right) finished with Butter Poached Shiitakes and Black Trumpet Jus. #napavalley #chicken #mushrooms #culinary
