Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery
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Charcuterie: Foie Gras Terrine; Peach and Thai Basil Marmalade; Duck Ham; Grilled Fig; Pig Ballantine; Prosciutto; Ramps; Grass-fed Braciola; Quail Egg; Celery
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Zucchini Agnolotti, Bottarga, Fried Blossom, and Confit Zucchini
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Zucchini Agnolotti, Bottarga, Fried Blossom, and Confit Zucchini
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Pork Trotter & Sunnyside Egg
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Pork Trotter & Sunnyside Egg
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Rouen Duck Wild Spinach & Sweet Cherry
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Rouen Duck Wild Spinach & Sweet Cherry
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Crème Fraiche Panna Cotta, Celery Soda, and Lemon Sorbet
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Crème Fraiche Panna Cotta, Celery Soda, and Lemon Sorbet
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Cocoa Crepe, Toasted Almonds, and Bronze Fennel Ice Cream
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Cocoa Crepe, Toasted Almonds, and Bronze Fennel Ice Cream
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Raspberry Study: Raspberry Pistachio Tart with Rasperry Lavendar Sorbet
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Raspberry Study: Raspberry Pistachio Tart with Rasperry Lavendar Sorbet
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Raspberry Study: Raspberry Pistachio Tart with Rasperry Lavendar Sorbet
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Chocolate Custard Tart, Mint Cacao Nib Ice Cream, Black Mint Syrup, and Cacao Nib Praline
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Chef de Cuisine James Tracey
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Pastry Chef Jennifer McCoy
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Sommelier Kristie Petrullo
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Chef de Cuisine James Tracey, Pastry Chef Jennifer McCoy, and Sommelier Kristie Petrullo of Craft - New York, NY
Photo: Antoinette Bruno | July 2010
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