Carpaccio of Two Run Farms Beef with Persimmons, Horseradish Creole Cream Cheese, and Pickled Beets, Turnips, and Peppers
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Carpaccio of Two Run Farms Beef with Persimmons, Horseradish Creole Cream Cheese, and Pickled Beets, Turnips, and Peppers
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Carpaccio of Two Run Farms Beef with Persimmons, Horseradish Creole Cream Cheese, and Pickled Beets, Turnips, and Peppers
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Cast Iron-seared P&J Oysters, Mangalitsa Pork Belly, Herbsaint-Satsuma Sauce, Baby Turnips, and Celery Root
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Cast Iron-seared P&J Oysters, Mangalitsa Pork Belly, Herbsaint-Satsuma Sauce, Baby Turnips, and Celery Root
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Cast Iron-seared P&J Oysters, Mangalitsa Pork Belly, Herbsaint-Satsuma Sauce, Baby Turnips, and Celery Root
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Fried Soft Shell Crab, Jumbo Lump Crab Meat, Almond Custard, Brown Butter Meunier Sauce, and Sauteed Marcona Almonds
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Fried Soft Shell Crab, Jumbo Lump Crab Meat, Almond Custard, Brown Butter Meunier Sauce, and Sauteed Marcona Almonds
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Roasted Lamb Saddle, Cauliflower Puree, Chanterelles, Sheep's Milk-Rosemary Foam, Cauliflower, Merguez-style Sausage, and Hard Herb Puree
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Roasted Lamb Saddle, Cauliflower Puree, Chanterelles, Sheep's Milk-Rosemary Foam, Cauliflower, Merguez-style Sausage, and Hard Herb Puree
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Roasted Lamb Saddle, Cauliflower Puree, Chanterelles, Sheep's Milk-Rosemary Foam, Cauliflower, Merguez-style Sausage, and Hard Herb Puree
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Chef Michael Gulotta of August – New Orleans, LA
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August – New Orleans, LA
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August – New Orleans, LA
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August – New Orleans, LA
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August – New Orleans, LA
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Chef Michael Gulotta of August - New Orleans, LA
Photo: Will Blunt | October 2011
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