Asparagus Salad with Frisee, Couscous, Diced Egg, Chives, and Truffle Vinaigrette
1 of 6
Crispy Pork Belly with Bacon Braised Red Lentils, Spinach, Soft Poached Egg, and Chives
2 of 6
Tavern Style Bouillabaisse with Salmon, Mussels, Clams, Orange-Tomato Broth, and Rouille Crostini
3 of 6
Pan-Roasted Half Chicken with Fingerling Potatoes, Grilled Radicchio, Spinach, Garlic Confit, Bread Crumbs, and Lemon-Rosemary Jus
4 of 6
Chef Maximilian DiMare
5 of 6
Chef Maximilian Dimare of Wood Tavern - Oakland, CA
Photo: Will Blunt | March 2010
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