Ryan Lory Executive Chef @Cpsteakny, NYC chef, WVU & AI Alum. Sober chef who found serenity in the kitchen. www.RyanLory.com
Roasted Duck Breast, Foie Gras and Quail Egg with minus 8 Vinegar And Fig Compote, parsnip, and Duck jus
vinegar and verjus made at our vineyard
