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
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