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| Oxtail "Ravioli" Wrapped in Bread, Sticky Broth, and Tahoon Cress |
You can view more photos from my last trip to Spain by scrolling on the right sidebar under "Published Photography," or by clicking on "Spain" under Tags.
Showing posts with label Photos. Show all posts
Showing posts with label Photos. Show all posts
Thursday, November 10, 2011
Restaurant Azurmendi, Bilbao, Spain
You can view more photos from my last trip to Spain by scrolling on the right sidebar under "Published Photography," or by clicking on "Spain" under Tags.
Monday, November 7, 2011
Gastronomika 2010: Restaurante Elkano, Getaria, País Vasco
Click sidebar to view this published gallery on StarChefs.com
photo credit: Jessica Dukes and Antoinette Bruno
Big, beautiful wild Biscay clams on the half shell
Grilled Sea Urchin, Calamar Caviar and Grilled Eggplant
Kokotxas!! Lousy pic with a shadow in the frame...but, kokotxas!!! Wild cod lymphnode glands, mmmm!
Mediterranean lobster on the grill
And on the plate ( :
Wild turbot
Restaurateur Drew Nierporent, Gastronomika Press Coordinator Isabel Conde, and Gabriella Ranelli de Aguirre, Director of Tenedor, Culinary and Cultural Tours
Saturday, November 5, 2011
James Beard Dinner with Chef Dirk Flanigan of Chicago's Henri and The Gage
Click here to be taken to my photo gallery on StarChefs.com
From February 2011 at The James Beard House
Lobster Wellington with Duck Gastrique
Lobster Wellington with Duck Gastrique
Goat Liver Pate with Pickled Onions
Goat Liver Pate with Pickled Onions
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
Chef Dirk Flanigan of The Gage and Henri – Chicago, IL sauces plates for pick-up
Chef Dirk Flanagin and crew plate Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
From February 2011 at The James Beard House
Lobster Wellington with Duck Gastrique
Lobster Wellington with Duck Gastrique
Goat Liver Pate with Pickled Onions
Goat Liver Pate with Pickled Onions
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
Chef Dirk Flanigan of The Gage and Henri – Chicago, IL sauces plates for pick-up
Chef Dirk Flanagin and crew plate Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Dover Sole, Oysters, Caviar, and Swan Creek Maple Syrup
Saturday, September 24, 2011
Photo Gallery: Hotel Silken Bilbao
This photo was taken during my stay at Hotel Silken Bilbao as part of my coverage of San Sebastián Gastronomika in November 2010. Enjoy! You can view the full gallery on StarChefs.com: Hotel Silken Bilbao
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