food pr0n from DC and NYC
at blue duck tavern in washington, DC:
wood fired bone marrow with roasted garlic
foie gras brulee with raisins, peaches, pecans and toasted brioche
bacon braised brussels sprouts
rack of black berkshire pork with wood fired apple
wood fired diver maine scallops
hand cut BDT triple fries (finished in duck fat)
warm apple pie
hand cranked vanilla ice cream
caramel sauce
nyc:
pinkberry!
at cafeteria in chelsea for brunch:
mac and cheese spring rolls with gouda cheese dip, AMAZING!!!
fried chicken and waffles
frittata with feta, roasted tomato and asparagus
at perilla, harold dieterle's restaurant (top chef season 1 winner):
raw kona kampachi with yellow garlic chives, toasted rice pearls & smoked ponzu
fiddle head fern & sheep's milk ricotta ravioli with forest mushrooms, english peas, asparagus & truffle butter
pancetta-wrapped pork tenderloin with white asparagus, chicory, cranberry beans & pickled rhubarb sauce
grilled snowy grouper with cauliflower, pink muscat grape-fennel salad, jamon & white gazpacho
vanilla-scented doughnuts with meyer lemon curd & dark chocolate ganache
red velvet cake with cream cheese icing & vanilla ice cream