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Chef Damon Gordon and Sommelier Michael Scaffidi of Plume - Washington, D.C.

Plume
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Chef Damon Gordon
Sommelier Michael Scaffidi
Plume
Plume
Plume
Plume
1 of 20
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
2 of 20
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
Amuse-Bouches: Foie Gras Bon Bon; Seared Hamachi with Golden Beet Caviar and Spiced Red Miso Reduction
3 of 20
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
4 of 20
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
5 of 20
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
6 of 20
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
Veloute of Golden Corn, Basil Puree, Crab Tortelli, and Espelette
7 of 20
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
8 of 20
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
Vol-Au-Vent of Caramelized Sweetbreads, Seasonal Baby Vegetables, Bittersweet Apples, and Madras Curry Infusion
9 of 20
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
10 of 20
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
11 of 20
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
Grilled Diver Sea Scallops, Nicoise vegetables, Green Olive Tapenade, and Extra-Virgin Olive Oil Powder
12 of 20
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
13 of 20
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
14 of 20
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
15 of 20
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
Slow-Roasted Magret of Duck, Carrot and Cardamom Risotto, and Duck Confit
16 of 20
Chef Damon Gordon
Chef Damon Gordon
17 of 20
Sommelier Michael Scaffidi
Sommelier Michael Scaffidi
18 of 20
Plume
Plume
19 of 20
Plume
Plume
20 of 20
Chef Damon Gordon and Sommelier Michael Scaffidi of Plume - Washington, D.C.
Photo: Antoinette Bruno | May 2010
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