Chef David Gilbert
and Sommlier/Mixologist Phillip Natale of Luqa, Dallas
February 2007 |
The Glass-Walled Kitchen at Luqa
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Chef David Gilbert on the Line |
Eggplant and Garlic Soup with Rosemary Aroma
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Fruit Slider with Rosewater Cream and Passion Fruit Curd |
Squab “Through a Glass” with Barley Risotto
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Fruit Spritzer in Ice with Vanilla Scent |
Kangaroo Loin with Potato Gnocchi
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Deconstructed Sweet Potato Crème Brulee |
The Bar at Luqa
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Phillip Mixes his Banana Daquiri with Frangelico Whip |
Phillip’s Homemade Ginger Noggin in a Holiday Martini
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