Black Pepper and Parmesan Souffle with Uni and Dungeness Crab Fondue
1 of 21
Black Pepper and Parmesan Souffle with Uni and Dungeness Crab Fondue
2 of 21
Tempura Mozzarella Amuse Bouche
3 of 21
Amuse Bouche: Deviled Quail's Egg, Cream Puff with Laura Chanel Goat Cheese, and Alsatian Style-Tart Flambe
4 of 21
Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
5 of 21
Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
6 of 21
Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
7 of 21
Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
8 of 21
Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
9 of 21
Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
10 of 21
Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
11 of 21
Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
12 of 21
South Texas Antelope with Vanilla-Scented Sweet Potato and Piquillo Pepper Escabeche
13 of 21
South Texas Antelope with Vanilla-Scented Sweet Potato and Piquillo Pepper Escabeche
14 of 21
Chef Peter Armellino
15 of 21
The Plumed Horse
16 of 21
The Plumed Horse
17 of 21
The Plumed Horse
18 of 21
The Plumed Horse
19 of 21
The Plumed Horse
20 of 21
Chef Peter Armellino of The Plumed Horse - Saratoga, CA
Photo: Antoinette Bruno | February 2010
Related Photos
Latest Photos
2012 James Beard Awards - New York, NY
New York, NY
Chef de Cuisine Justin Burdett of Miller Union - Atlanta, GA
Miller Union
Atlanta, GA
Pastry Chef Pamela Moxley of Miller Union - Atlanta, GA
Miller Union
Atlanta, GA
