Butterhead Lettuce, Creamy Goat Cheese Dressing, Shaved Spring Onions, and Crumbled Egg Salad
2 of 10
Heritage Breed Chicken Liver Mousse, Semolina-Raisin Bread Toast, Pickled Ramps, Frisee, and Lardon Salad
5 of 10
Caribbean Wahoo, Wilted Iceberg Lettuce, Anchovy Butter, and Radish Salsa
6 of 10
Grilled Diver Sea Scallops, Goat Cheese Mashed Potatoes, and Wild Nettles Pesto
7 of 10
Vermont Suckling Pig, Caramelized Turnips, Snap Peas, Coarse Herbs, Honey, and Rhubarb BBQ
8 of 10
Chef Mark Meyer and Chef de Cuisine Joel Hough of Cookshop - New York, NY
Photo: Heather Sperling | June 2008
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