| Chef Andrew
Zimmerman of del Toro -- Chicago
December 2006 |
Fried Chickpeas |
Fall Fig Sangria |
The Barcelona Burro |
Escalivada with Black Olive Oil |
Laminated Skate Wing with Brown Butter Vinaigrette |
Gunthorp Farms Duck with Pear-Cardamom Puree and Carmelized Marcona
Almonds |
Cocido |
Galician Almond Cake with Majon Ice Cream and Dried Fruit Compote |
Chef Andrew Zimmerman |
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