Chef Scott Anderson made his debut appearance at COOK this past Monday and amazed everyone with a sublime and seasonal meal! Located in Princeton, New Jersey, Elements focuses on fresh seasonal ingredients while applying modernist cooking techniques. Its sister restaurant, Mistral, which is located just a floor below the restaurant, is expanding to King of Prussia soon. Take a look at some moments from Monday’s dinner!

Our dinner began with a few beautiful plated amuse bouche plates, including marinated woodear mushrooms, salsify licorice, and smoked quail eggs. Scott also surprised us with an additional treat – ginkgo berries harvested right outside our door! Given the nature of Philadelphia’s Ginkgo trees, we were a little hesitant with this one but we were all left pleasantly surprised!

We then enjoyed an expertly curated plate of smoked ocean trout with beets, trout roe, apples, and horseradish. For our third course, Scott served live scallops with candied lemon, persimmon, fall squash and fennel. Then, things heated up for our fourth course when Scott grilled lamb over straw. The lamb was accompanied by New Jersey mushrooms, kunik, and carrot.

Last but certainly not least, Scott prepared a unique dessert consisting of apple, sassafras, cider, and hazelnut. Although we were full, there was no refusing this delicious dish! We’ll definitely be needing a trip to Princeton for more amazing dishes from Chef Scott. In the meantime, keep an eye out for Mistral in King of Prussia!