Jeff Hayashi
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Diver Scallop with Duck Prosciutto
Chef Franco Carubia
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Foie Gras, Tarte Tatin of Fennel
Chef Carrie Nahabedian Hudson Valley Foie Gras with a “Tarte Tatin” of Fennel, Pineapple and Mache, Mountain Huckleberries, Ararat Valley Black Walnuts, White Watermelon Mostarda and Minus 8 Ice Vinegar @cnaha Naha, Chicago
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Asparagus fried in nutmeg
Chef Parra Stenberg Asparagus fried in nutmeg, sabayon with Minus 8, salted pork and walnut croutons Chef Parra Stenberg, Sweden @parrastenberg Instagram
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