David Kinch Brings the California Coast to New York with this Abalone Panna Cotta

When David Kinch launches his residency in New York City this weekend, one the main flavors he’ll bring from home is salinity. “The overt saline nature of a lot of our simple, raw shellfish and seafood dishes comes from my time in the water,” he wrote in a blog for Mind of a Chef, referencing his love of sailing, surfing, and the smell of the ocean. Seafood...