Ryan Lory Executive Chef of Charlie Palmer Steakhouse
Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and a Blueberry and Minus 8 Vinegar Gastrique
Ryan Lory Executive Chef of Charlie Palmer Steakhouse
Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and a Blueberry and Minus 8 Vinegar Gastrique