Lobster and Foie Carpaccio with Mole, Cilantro, and Smoked Paprika
1 of 18
Confit Buffalo Wings with Habanero Gastrique and Gorgonzola Foam
2 of 18
Chicken and Waffle with Huckleberry, Foie Gras, and Egg Yolk
3 of 18
Chicken and Waffle with Huckleberry, Foie Gras, and Egg Yolk
4 of 18
Roasted Monkfish with Piperade, Chorizo, and Beluga Lentils
5 of 18
Aged Rib Eye with Celery Root, Spinach Puree, Chocolate Salt, and Espresso Jus
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Aged Rib Eye with Celery Root, Spinach Puree, Chocolate Salt, and Espresso Jus
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Kabocha “Egg Nog†with Brioche, Pancetta, Sage, and Candied Pepitas
8 of 18
Vanilla Bean Grits with Horseradish Caramel, Pickled Quince, Bleu Shortbread
11 of 18
Vanilla Bean Grits with Horseradish Caramel, Pickled Quince, Bleu Shortbread
12 of 18
Vanilla Bean Grits with Horseradish Caramel, Pickled Quince, Bleu Shortbread
13 of 18
Vanilla Bean Grits with Horseradish Caramel, Pickled Quince, Bleu Shortbread
14 of 18
Chef Noah Tucker
15 of 18
Pastry Chef Matthew Tinder
16 of 18
Chef Noah Tucker and Pastry Chef Matthew Tinder of Brick - San Francisco, CA
Photo: Antoinette Bruno | February 2007
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