Chicken Liver Crème Caramel, Roast Grape, and Crispy Bacon
1 of 7
Miso-Baked Bone Marrow with Blood Orange-Olive Marmalade and Five Spice Brioche
2 of 7
Snail and Oxtail Ravioli with Pickled Shiitake Mushrooms, Oven-Dried Tomatoes, Peashoots, and Smoked Paprika Oil
3 of 7
Snail and Oxtail Ravioli with Pickled Shiitake Mushrooms, Oven-Dried Tomatoes, Peashoots, and Smoked Paprika Oil
4 of 7
Chef Brad Farmerie of PUBLIC, Monday Room, Double Crown, and Madam Geneva - New York, NY
Photo: Vicky Wasik | April 2009
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