Chef Colleen O'Hare of Kitchen 1924, Dallas
February 2007

Hemp-Seed Crusted Frogs’ Legs, Corn Puree, Tom Spicer Greens

Prosciutto-Wrapped Monkfish

Crab Apple, Persimmons, Pomegranate and Tom Spicer Lettuce

Roasted Duck Breast with Duck and Mushroom Roulade

Chef Colleen O’Hare