Gallery: The Final JBF LTD Pop-Up from David Kinch and John Paul Carmona of Manresa

Suckling Porcelet
Suckling Porcelet

Slices of crisp-skinned suckling porcelet were served family-style on a platter with creamy goat whey polenta and spring onions, dressed with hazelnut oil and a jus made from pureed and roasted rhubarb.

Green Garden Gazpacho
Green Garden Gazpacho

Before the gazpacho was poured into the bowl: raw radish, broccoli, pickled green strawberries, almond milk ice.

Green Garden Gazpacho
Green Garden Gazpacho

Silky smooth and refreshing with a vinegary kick. The real stars were the pickled green strawberries—intense and surprisingly sweet at first bite.

Vegetable beignet
Vegetable beignet

Beignets stuffed with mizuna and rolled in vinegar powder were accompanied by crisp, roasted kohlrabi leaves.

Abalone Salad
Abalone Salad

A generous and tender portion of abalone nestled on top of a bed of romaine lettuce and grilled cucumbers with an avocado-nori dressing.

Popovers
Popovers

Supremely light and airy, these popovers were a hit with the pop-up crowd. They were served with an equally light and airy hibiscus-berry butter.

Take-home treats
Take-home treats

Guests were sent home with a bag of cookies and a chocolate-drizzled fortune cookie.

Inside the pop-up
Inside the pop-up
The final days of JBF LTD
The final days of JBF LTD
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20110512-151756-manresa-popup-porcelet-primary.jpg