Leche del tigre ets fruits. I especially loved the tomatoes in this tiger's milk.

Inverted fromage blanc tart, fennel, wheatgrass. Fascinating. Delicious.

Coquillages, palmier, beurre manzanilla. This looked like a fur-ball.

Same dish, better revealed, though I'm still not sure of all the components. Shellfish for sure, including geoduck, and some sherry butter, I believe.

Start of chilled piquillo pepper soup, fresh and shelling beans, preserved lemon, roman mint.

The completed soup, deep in color and flavor.

Fish and chips, pilpil. Interesting play on this dish. The fish was black cod. I believe that's beet powder (fun when spilled on a sweater) on the chips. Pilpil is a Basque sauce that's an emulsion made with fish oils.

Emigh ranch lamb, chard leaves and stems, garum, rosemary. (Garum is an ancient Roman fermented fish sauce.) I loved the level of doneness on the meat.

Frozen Bearss lime marshmallow, coal-toasted meringue. Meticulous preparation, major wow factor. The texture and temperature were especially intriguing, and the taste was very refreshing.

Tocino de cielo means "bacon from heaven," but no bacon in the spin of this flan-like dessert, which we were encouraged to eat in one bite.

Candied raspberries

The menu for the meal, chalked on a wall. (I didn't see this until halfway through the dinner, or mistook it for class notes.)

The scene inside the kitchen, where Daniel Patterson (seen trying to cool off hot coal) and Inaki Aizpitarte (far left) did their magic.