Toasted Almond and Garlic Soup with Grilled Radicchio and Extra Virgin Olive Oil
1 of 4
Wood Grilled Calamari, Green Beans, Potatoes, and Frisee with Basil Walnut Pesto
2 of 4
Seared Local Black Bass, Toasted Almonds, Potatoes, and Grilled Lemon-Garlic Gremolata
3 of 4
Chef Barton Seaver of Cafe Saint-Ex - Washington, D.C.
Photo: Antoinette Bruno | June 2006
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