Ryan Lory Executive Chef @Cpsteakny, NYC Pan Seared Foie Gras, Pistachio, Fig Chutney, Grilled Fig with a Fig and Minus 8 Vinegar Gastrique
Read more
Roasted Duck Breast, Foie Gras and Quail Egg
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
Read more
Roasted Duck Breast and a Deep Fried Foie Gras Mousse
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
Read more
Trio Of Duck, Roast beef and Confit Leg
Ryan Lory Executive Chef of Charlie Palmer's American Steakhouse Trio of Duck, Roast Beef, Confit Leg, and Seared Valley Foie Gras, Parsnip, and a Minus 8 and Grape Chutney
Read more