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Our popular twenty course Kaiseki Dinner; escargot prickly pear cactus
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Kainibaba; with toasted Danish havarti and lemon dill sauce...
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Homemade sakes brewed from wild sumac berries, pine cones...
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Pickled wild grape leaves and local apple wood smoked salmon...
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Artichoke with middle eastern pickled jalepeno salsa with caviar...
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Hoi polloi salmon - capers, apples, grapes, onions, tomatos, olive oil
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Chef Juan & I practicing the winning recipe for "Taste Of The Nation"
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Ichthyology lessons at Fulton Fish Market with Professor Orr
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Preparing "Kimchi Con Pulpo Crudo" with chef Pablo.
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Because Man Cannot Live On Rice Alone!
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Chef Chloe with oak aged spicy Chinese Firecracker Sake
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The greatest quality is seeking to serve others - Buddha
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