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


Galician Almond Cake with Majon Ice Cream and Dried Fruit Compote

Chef Andrew Zimmerman