Frank C.
Weitere Ideen von Frank
Grilled Asparagus With Buttermilk Panna Cotta, Garden Vegetables, and Paddlefish Roe  Blackberry Farm, Walland, Tennessee  This fine-dining restaurant sits on a 9,200-acre farm, giving executive chef Cassidee Dabney the luxury of plucking produce right from her footsteps. She captures the wild feel of the vegetables here, while adding an unexpected dose of seafood roe for good measure.

Grilled Asparagus With Buttermilk Panna Cotta, Garden Vegetables, and Paddlefish Roe Blackberry Farm, Walland, Tennessee This fine-dining restaurant sits on a 9,200-acre farm, giving executive chef Cassidee Dabney the luxury of plucking produce right from her footsteps. She captures the wild feel of the vegetables here, while adding an unexpected dose of seafood roe for good measure.

Sous vide trout with marinated, baked & puréed carrots, fresh passionfruit & squid ink crumble. ✅ By - Chef Gabor Feher at @escastudiorestaurant / By Laszlo Balkanyi ✅ #ChefsOfInstagram Join us www.ChefsOF.com

Sous vide trout with marinated, baked & puréed carrots, fresh passionfruit & squid ink crumble. ✅ By - Chef Gabor Feher at @escastudiorestaurant / By Laszlo Balkanyi ✅ #ChefsOfInstagram Join us www.ChefsOF.com

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