Savory Cookies with Black Olive, Dark Chocolate, Parmesan Cheese, and Candied Meyer Lemon
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Savory Cookies with Black Olive, Dark Chocolate, Parmesan Cheese, and Candied Meyer Lemon
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Chilled Vegetable "Minestrone": Fresh Daikon Radish, Zucchini, Black Radish, Celery Root, Carrot, Pickled Yellow, Red and Candy Striped Beets, and Cucumber
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Chilled Vegetable "Minestrone": Fresh Daikon Radish, Zucchini, Black Radish, Celery Root, Carrot, Pickled Yellow, Red and Candy Striped Beets, and Cucumber
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Chilled Vegetable "Minestrone": Fresh Daikon Radish, Zucchini, Black Radish, Celery Root, Carrot, Pickled Yellow, Red and Candy Striped Beets, and Cucumber
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Soup of Cherries with "Almond Bread", Slow Cooked Tomato, Cool Cucumber Water, and Sardine
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Soup of Cherries with "Almond Bread", Slow Cooked Tomato, Cool Cucumber Water, and Sardine
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Soup of Cherries with "Almond Bread", Slow Cooked Tomato, Cool Cucumber Water, and Sardine
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Kumamoto Oysters, Chilled Cantaloupe, Kimchee Preserved 2 Years, Peanut Foam, and Seaweed
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Kumamoto Oysters, Chilled Cantaloupe, Kimchee Preserved 2 Years, Peanut Foam, and Seaweed
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Kumamoto Oysters, Chilled Cantaloupe, Kimchee Preserved 2 Years, Peanut Foam, and Seaweed
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Scrambled Egg Mousse, Smoked Steelhead Roe, Sorghum, Sweet Spices,and Preserved Ramp
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Corn & Crispy Pig Tail with Cruz Dairy Buttermilk, Basil Infused Toffee, Popcorn, and Cocoa Nib
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Corn & Crispy Pig Tail with Cruz Dairy Buttermilk, Basil Infused Toffee, Popcorn, and Cocoa Nib
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Corn & Crispy Pig Tail with Cruz Dairy Buttermilk, Basil Infused Toffee, Popcorn, and Cocoa Nib
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Peekytoe Crab in Brown Butter and Lime with Various Onions, Shellfish, Bananas, Curry, and Chanterelles
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Peekytoe Crab in Brown Butter and Lime with Various Onions, Shellfish, Bananas, Curry, and Chanterelles
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Risotto of Squid
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Border Springs Farm Lamb Cooked in Ash with Smoked Eggplant Puree, Miso, Bonito Dressing, and Black Garlic
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Border Springs Farm Lamb Cooked in Ash with Smoked Eggplant Puree, Miso, Bonito Dressing, and Black Garlic
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Border Springs Farm Lamb Cooked in Ash with Smoked Eggplant Puree, Miso, Bonito Dressing, and Black Garlic
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Stones: Textures of Chocolate, Black Sesame, Buttermilk, and Coffee
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Stones: Textures of Chocolate, Black Sesame, Buttermilk, and Coffee
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Parsnip Candy with Aerated Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemon Grass
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Parsnip Candy with Aerated Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemon Grass
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Parsnip Candy with Aerated Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemon Grass
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Parsnip Candy with Aerated Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemon Grass
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Blueberries and Lychee with Peony Sorbet, Goat Yogurt, Coriander Berries, and Crispy Milk Skin
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Blueberries and Lychee with Peony Sorbet, Goat Yogurt, Coriander Berries, and Crispy Milk Skin
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Blueberries and Lychee with Peony Sorbet, Goat Yogurt, Coriander Berries, and Crispy Milk Skin
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Chef John Shields
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Pastry Chef Karen Urie Shields
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Chef John Shields and Pastry Chef Karen Urie Shields
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Chef John Shields and Pastry Chef Karen Urie Shields of Town House - Chilhowie, VA
Photo: Antoinette Bruno | August 2010
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