Ryan Lory Executive Chef of Charlie Palmer's Steakhouse, NYC Organic Free Range Chicken, Pumpkin Gnocchi in a Chicken Ragu, Delicate Squash Puree and a Minus 8 Reduction
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Chocolate Eclair With Minus 8 Vinegar Berry Compote
Chef Alex Flannery Chocolate Eclair With Minus 8 Vinegar Berry Compote
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Tunworth, Truffle Honey, and Pistachio Peach
Nick Bennett Sous Chef at Restaurant 56, Sudbury House Tun worth, Truffle Honey, and Pistachio Peach, Doorstone, Celery Jam, Walnuts, IP8 Vinegar
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Quail Stuff with Foie Gras and Morrels Dressing
Posted By: Daniel Vasquez Qual Stuff with Foie Gras and Morrel Dressing, Porcini, Grapes, Minus 8 Verjus, Pomme Maxims
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