My group started with the Brussels Sprouts with roasted apples, hazelnuts, and verjus, which was sweet and nutty and took one of my favorite veggies to a surprisingly new, fruity level. As a part of our make-shift appetizer course, we also tried the Black Eyed Peas with kabocha squash, umeboshi, and cilantro. Unfortunately, the black eyed peas tasted like...black eyed peas. In addition to being undersalted, the flavors of the squash, pickled plums, and cilantro were entirely lost in the muddy dish. No Boom Boom Pow. Sigh.