Chef Jeffrey Brana
of Restaurant Brana, Miami
January 2007 |
The Team at Restaurant Brana |
Corn Fritter Lightly Dusted with Powdered Sugar |
Apalachicola Pink Shrimp with Citrus, Avocado and Smoked Trout Roe
|
Wahoo with Braised Pine Nuts, Benton’s Ham, and Blue Crab Emulsion
|
Chapon de Pintade with Caramelized Radicchio and Acorn Squash |
Crème Caramel with Coconut |
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