Kevin McGinley

CHEF
Written By Nicole Borden

Bâtard | New York | October 2018

FEATURED DISHES


Citrus- and Tequila-Cured Hamachi, Crispy Jasmine Rice, Pickled Kohlrabi, and Gochugaru-Yuzu Vinaigrette

Venison-Foie Gras Terrine, Mission Fig Purée, Pickled Figs, Pickled Mustard Seeds, Cashew-Pork Crumble, Blanched Celery, and Brioche

Lobster Tagliatelle, Tomato-Fennel Broth, Baby Fennel, and Squid Ink Tuile

Quail Ballotine, Duck-Quail-Porcini Farce, Roasted Sweet Potatoes, Sweet Potato Purée, Cippolinis, Bacon Jam, and Madeira Jus


Photography by Caroline Hatchett

Nicole Borden
Previous

Stacey Swenson
Next

Lucas Sin