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| Oxtail "Ravioli" Wrapped in Bread, Sticky Broth, and Tahoon Cress |
You can view more photos from my last trip to Spain by scrolling on the right sidebar under "Published Photography," or by clicking on "Spain" under Tags.
Thursday, November 10, 2011
Restaurant Azurmendi, Bilbao, Spain
You can view more photos from my last trip to Spain by scrolling on the right sidebar under "Published Photography," or by clicking on "Spain" under Tags.
Monday, November 7, 2011
Gastronomika 2010: Restaurante Elkano, Getaria, País Vasco
Click sidebar to view this published gallery on StarChefs.com
photo credit: Jessica Dukes and Antoinette Bruno
Big, beautiful wild Biscay clams on the half shell
Grilled Sea Urchin, Calamar Caviar and Grilled Eggplant
Kokotxas!! Lousy pic with a shadow in the frame...but, kokotxas!!! Wild cod lymphnode glands, mmmm!
Mediterranean lobster on the grill
And on the plate ( :
Wild turbot
Restaurateur Drew Nierporent, Gastronomika Press Coordinator Isabel Conde, and Gabriella Ranelli de Aguirre, Director of Tenedor, Culinary and Cultural Tours
Saturday, November 5, 2011
A Look Back: James Beard Dinner with Chef Dirk Flanigan of Chicago's Henri and The Gage
Click here to be taken to my photo gallery on StarChefs.com
From February 2011 at The James Beard House
Lobster Wellington with Duck Gastrique
Lobster Wellington with Duck Gastrique
Goat Liver Pate with Pickled Onions
Goat Liver Pate with Pickled Onions
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
Chef Dirk Flanigan of The Gage and Henri – Chicago, IL sauces plates for pick-up
Chef Dirk Flanagin and crew plate Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
From February 2011 at The James Beard House
Lobster Wellington with Duck Gastrique
Lobster Wellington with Duck Gastrique
Goat Liver Pate with Pickled Onions
Goat Liver Pate with Pickled Onions
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
Chef Dirk Flanigan of The Gage and Henri – Chicago, IL sauces plates for pick-up
Chef Dirk Flanagin and crew plate Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
Dover Sole, Oysters, Caviar, and Swan Creek Maple Syrup
Wednesday, November 2, 2011
Jessica Dukes (that's me!) Oysters Feature on Eatocracy
What's the difference between East coast and West coast oysters? It started as a debate in an editorial meeting at StarChefs.com. The end result was that this feature was listed alongside articles from Michael Ruhlman, the New York Times, Washington Post, Wall Street Journal, and Slate on CNN's "Eatocracy".
My flag bears a pearl, but if oysters freak you out, I hope that you'll catch a glimpse here of their power to fascinate. They're a superfood, super sustainable, and they're about as diverse as cheese or wine, and just as fun to explore.
If you're already besotted by bivalves, and eagerly jump on Happy Hour on-the-half-shell bargains, then hopefully this guide will help amp the tasting experience on your next trip to Maison Premiere in Williamsburg, Greenpoint's Lobster Joint, or the John Dory, or GCOB if you're Manhattan-bound.
At any rate, you'll be fully prepared to start a debate at the bar.
Safe shucking!
My flag bears a pearl, but if oysters freak you out, I hope that you'll catch a glimpse here of their power to fascinate. They're a superfood, super sustainable, and they're about as diverse as cheese or wine, and just as fun to explore.
If you're already besotted by bivalves, and eagerly jump on Happy Hour on-the-half-shell bargains, then hopefully this guide will help amp the tasting experience on your next trip to Maison Premiere in Williamsburg, Greenpoint's Lobster Joint, or the John Dory, or GCOB if you're Manhattan-bound.
At any rate, you'll be fully prepared to start a debate at the bar.
Safe shucking!
Sink your teeth into today's top stories from around the globe.
- The bigger the bivalve, the better? - StarChefs
- Homemade bread is just an iPad away. - Michael Ruhlman
- Mark Bittman shares his ideas on improving the future of food in this country. -New York Times
- To fork or not to fork? The utensil spectrum answers the question. - Slate
- Is it kosher for chefs to poke fun at their customers? - Washington Post
- The mystery meat at Azabu Elementary School in Tokyo is a whale of a tale. - Wall Street Journal
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