Bagna Caldo (Hot Bath) of Raw Radishes and Marinated Anchovies
1 of 13
Roasted Fanny Bay Oysters with Lemon, Garlic, and Basil
2 of 13
Trio of Crudo: Tuna Tartar, Scallop Discs over Fennel, Black Sea Bass with Peppedew and Chives
3 of 13
Buffalo Mozzarella, Roasted Red Peppers, Ramps and Ramp Puree, and Olive Oil
4 of 13
Sweetbread Sandwich and Chickpea Sandwich
5 of 13
Mezzaluna Stuffed with Truffle and Ricotta in a Butter Sage Sauce
6 of 13
Orecchiette aka Pork Ragu Infused in Saffron Broth
7 of 13
Roasted Goat, Rosemary, Roasted Potatoes
8 of 13
Chef Amanda Frietag
11 of 13
Chef Amanda Frietag of Gusto - New York, NY
Photo: Antoinette Bruno | May 2007
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