The Fold

*Saline: 4 parts water & 1 part Kosher salt 

Combine all ingredients and stir until salt has dissolved in the water! Label, date and hold in the refrigerator.

*Ricotta washed tequila: 750ml Spirit Don Fulano Fuerte & 750g ricotta & 200ml lime

Combine ricotta and tequila until it is a homogeneous mixture. Slowly pour tequila mixture in the lime juice allowing the lime to curdle the ricotta. Let the mixture sit for 30 minutes so it begins to seperate. Pour tequila mixture through a coffee filter, the first bit won't be clear, so make sure to re-strain it once it starts coming out clear. Label, date and hold in the refrigerator. 

*Tomato water citric: 200g Pureed Cherry Tomatoes & 100g Water & 5g Citric Acid** & 1g Agar

Chill, strain through a coffee filter. Combine water, agar agar, and citric acid in a sauce pan. Bring up to a boil and combine with Cherry tomatoes in a blender. Blend on high for 1 minute, or until the tomatoes are liquid. Chill completely, mixture will start to gel. Pour through a coffee filter. Label, date and hold in the refrigerator.

**Can vary pending on the tomatoes!**

*Focaccia Syrup: 50g Sourdough & 300g Water

Combine cubed sourdough and water, refrigerate oovernight. Strain, weigh the water and add double the amount of sugar in a medium saucepan. Heat on medium high until sugar is dissolved. 

*Olive Oil Basil Gel: 2 egg Yolks & 100g Glucose & 250ml Olive Oil & 50g Basil Leaves

Blanch basil Leaves for 10 seconds and then place in ice water. Squeeze as much water as you can out of the basil. Combine basil and olive oil in a blender. Blend on high for 2 minutes. Strain oil through a fine mesh strainer. Add 2 egg yolks to the blender with glucose. Blend on low until combined. Slowly stream in basil oil. Label, date and hold in the refrigerator.