During the seated dinner in the Metropolitan Museum of Art’s Temple of Dendur, Samuelsson and Abdullahi came up with a refreshing salad with farm-to-table ingredients for a first course. The main dish was Bengtsson and Park’s creamy barley with corn, pickled turnips, and roasted maitake, followed by Raquel’s “Apple”: apple mousse and apple confit with a calvados glaze—served in the shape of its namesake fruit.
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