Christian Ojeda's sous-vide veal breast roulade with beet green/kohlrabi puree, buckwheat/pistachio cracker, fried beet tops & whole grain mustard reduction. - Stacy Ventura
"Bismarckhering" / yellow beet / egg / dill by @suhring_twins -posted via @chefstalk app www.chefstalk.com #chefstalk
Roasted chicken breast, truffle & mushroom risotto. ✅ By - @phils_kitchen_nz ✅ #ChefsOfInstagram
Blue Hill at Stone Barns Wedding from W Studios New York Read more - http://www.stylemepretty.com/new-york-weddings/2013/07/02/blue-hill-at-stone-barns-wedding-from-w-studios-new-york/
Molecular Gastronomy Infographic on Behance
Great homemade Salsa
decorative appetizer with figs cheese and bacon on a wooden plate | fruit: fig . Frucht: Feige . fruit: figue | Photo: Galaxie Andrews @ flickr |
A creatively arranged heirloom tomato salad from La Plazuela restaurant at La Fonda on the Plaza, Santa Fe.
Octaphilosophy: The Eight Elements of Restaurant André, $33. Photo courtesy of Restaurant André/Phaidon.
Too pretty to eat?