Pomegranate Couscous with Lavender Feta, Marcona Almonds, Greek Yogurt, and Sumac, Shrimp, Chorizo, and Beluga Lentil Soup, with Yogurt, Red Onions, and Cilantro, and Veal and Pork Albondigas, with Garnet Yams, Maple, and Lime
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Pomegranate Couscous with Lavender Feta, Marcona Almonds, Greek Yogurt, and Sumac, Shrimp, Chorizo, and Beluga Lentil Soup, with Yogurt, Red Onions, and Cilantro, and Veal and Pork Albondigas, with Garnet Yams, Maple, and Lime
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Thai Red Curry-marinated Hamachi with Coconut, Cucumber, Buddha’s Hand, Peanuts, and Puffed Rice
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Thai Red Curry-marinated Hamachi with Coconut, Cucumber, Buddha’s Hand, Peanuts, and Puffed Rice
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Seared Diver Scallops with Ginger-Shrimp Dumplings and Yuzu Kosho-scented Katsuo Dashi Broth
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Moroccan Barbecued Lamb Belly with Harissa, Caramelized Onions, Japanese Eggplant, and Orange Curd
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Moroccan Barbecued Lamb Belly with Harissa, Caramelized Onions, Japanese Eggplant, and Orange Curd
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Red Wine-braised Beef Cheeks with Potato-Celery Root Purée, Parsnips, and Horseradish Cream
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The Elvis: Peanut Butter Mousse with Caramelized Banana, Bacon Brittle, and Chocolate Pudding
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The Elvis: Peanut Butter Mousse with Caramelized Banana, Bacon Brittle, and Chocolate Pudding
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Executive Chef Giuseppe Tentori of Boka at The James Beard House - New York, NY
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M.B. Post team at The James Beard House - New York, NY
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Executive Chef Giuseppe Tentori of Boka at The James Beard House - New York, NY
Photo: Nick Rummell | March 2012
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