Dan Kennedy

CHEF
Written By Team StarChefs

Volt | Frederick, MA | July 2018

FEATURED DISHES


Beef Tartare, Beef Fat Aïoli, Horseradish Purée, Pickled Pearl Onions, Puffed Beef Tendon, Fall Spices, And Mustard

Foie Gras, Granola, Strawberry, Apricot Dressing, And Basil Pâte À Choux

Halibut, Romesco, Garlic, Dandelion Greens, And Lemon Purée

Roast Squab, Lavender-Compressed Peach, Sour Cherry-Foie Gras Purée, Brown Butter, And Squab Jus


Photography by Caroline Hatchett

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