Crispy Wild Nettle-Potato Rolls, Black Truffle Aïoli, and Piment d’Espelette
1 of 9
Warm Garlic Pretzel with Vermont Cheddar Mornay Sauce
2 of 9
Sake and Seaweed-cured Red Sea Bream, Shaved Scallions, Fried Dulse, and Citronette
3 of 9
Hawaiian Blue Prawns, Local Corn, Porcini, Roasted Radishes, Wild Arugula, and Benton’s Bacon Vinaigrette
4 of 9
Hawaiian Blue Prawns, Local Corn, Porcini, Roasted Radishes, Wild Arugula, and Benton’s Bacon Vinaigrette
5 of 9
Coffee-rubbed Liberty Farms Duck, Stone Fruit Chutney, Watercress-Turnip Purée, and Cocoa Nib Jus
6 of 9
Coffee-rubbed Liberty Farms Duck, Stone Fruit Chutney, Watercress-Turnip Purée, and Cocoa Nib Jus
7 of 9
Black Garlic and Panko-crusted Spring Lamb, Cappelletti Pasta, English Peas, Carrots, Crispy Artichoke, and Lamb Jus
8 of 9
Executive Chef Adam Keough of Absinthe at The James Beard House - New York, NY
9 of 9
Executive Chef Adam Keough of Absinthe at The James Beard House - New York, NY
Photo: StarChefs.com | July 2012
Related Photos
Pastry Chef Robert Truitt of Corton - New York, NY
Corton
New York, NY
Chef Al di Meglio and Pastry Chef Katie Rosenhouse of Olana - New York, NY
Olana
New York, NY
An Evening of Kaiseki and Umami with Chef Yoshihiro Murata at the Metropolitan Museum of Art - New York, NY
Metropolitan Museum of Art
New York, NY
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY
