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Halibut and Israeli Couscous
Kellen Crumb C.D.C of the Hot Stove Club (#hotstoveclub) in the Air Canada Centre Halibut, Israeli Couscous, Chanterelles, Spinach/Allium Puree,…
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Rainbow Trout
Kellen Crumb C.D.C of the Hot Stove Club (#hotstoveclub) in the Air Canada Centre. Rainbow Trout, Onion Soubise, Fingerling, Potato…
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Angels Envy, Wild Blueberry and Maple Br
Chef Joe Bonavita Cocktail Creation With Maple Brix
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Roasted Duck Breast, Foie Gras and Quail
Ryan Lory Executive Chef @Cpsteakny, NYC chef, WVU & AI Alum. Sober chef who found serenity in the kitchen. www.RyanLory.com…
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Santa Barbra Uni
Russell Jackson Chef-Owner SubCultureDining Hosts/Creator Popfoods.tv Host/BravoTV-NBC #GOTM FoodNetStar - Iron Chef Mgmt: Renault Group one Santa Barbar Uni, Champagne,…
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Tonights Feature Cuttlefish Ceviche with
Posted By Brian of Six Penn Kitchen Cuttlefish Ceviche with fresh Uni., L8 Harvest Radish Medley, mountain Rose Apple, Wasabi…
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Roasted Duck Breast and a Deep Fried Foi
Ryan Lory Executive Chef of Charlie Palmer Steakhouse Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and…
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Fish Dish With 2015 8 Brix Verjus
Kellen Crumb C.D.C of the Hot Stove Club 8 Brix Verjus Galzed Halibut, White Bean Puree, Roasted Cauliflower, House Pancetta,…
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Berkshire Trio of Loin, Confit Pork Bell
Ryan Lory Executive Chef Charlie Palmer's Steakhouse, NYC Berkshire Trio of Loin, Confit Pork Belly and Braised and Pulled Shoulder,parsnip…
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Delicious Salmon and German Potato Salad
Chef Alex Brown Great Dinner and service ...Thank you!!! Dinner for Minus 8 at Omni Bedford
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First Course From The Minus 8 Dinner
Posted By Chef Alex Brown Crispy Pork Belly and Pickled Peaches