Chef Kevin Maxey
and Pastry Chef Shannon Swindle of Craft, Dallas
February 2007 |
Sommelier Aaron Rodonis
|
Chef Kevin Maxey |
Rabbit Gallantine
|
Lump Crab Risotto with Baby Sorrel and Lemon Confit |
Roasted and Braised Guinea Hen with Savoy Cabbage and Shiitake Mushrooms |
Roasted and Braised Wild Boar with Dried Fruit |
Abalone Mushroom |
Kabocha Squash Tortellini with Chestnut Honey and Sage
|
Croissant with House Churned Cultured Butter and Apple Sauce
|
Goat Ricotta Cheesecake, Goat Butter Brittle, Poached Forelle Pear
|
Baked-to-Order Honey Tuiles
|
Ellis Country Pecan Chocolate Tart with Cinnamon Ice Cream
|
Pastry Chef Shannon Swindle |
Up Close with Shannon |
