search
Loading
|  home | feedback | help          
StarChefs

Chef Ryan Poli and Pastry Chef Kriss Harvey of Butter -- Chicago
December 2006


Lobster Fricassee, Lobster Cream

Squab and Foie Gras

Chef Ryan Poli working the Jade plancha

Scallops on the plancha

Squab and Foie Gras, Red Cabbage Perogi, Swiss Chard

Flight of exotic salts

Mock Risotto with Honey Crisp Apples, Date Puree, Almonds and Bay Leaf Ice Cream

House-Cured Salmon with Cucumber and Pickled Red Onoin, Avocado Puree, Yuzu-Chile Vinaigrette

   
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy