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Dinner with Chef Aaron Crumbaugh, Seared Scallops with Summer Peas and Smoked Bacon

Dinner with Chef Aaron Crumbaugh, Seared Scallops with Summer Peas and Smoked Bacon

The Top Chef Plate Recap: The Virtues of Chili Oil

Best-Looking Dish on Top Chef

So #fresh and #light, the #sushi at Nest at Viceroy Snowmass is perfect #summer meal.

So #fresh and #light, the #sushi at Nest at Viceroy Snowmass is perfect #summer meal.

The Savoy (Chicago) - Seared scallops with grilled peach puree and mango-apricot chutney.

The Savoy (Chicago) - Seared scallops with grilled peach puree and mango-apricot chutney.

Seared Trout with New Potatoes, Mushrooms and Truffled Spring Pea Puree

Seared Trout with New Potatoes, Mushrooms and Truffled Spring Pea Puree

Recipe for Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce + Holidays + Elegant Dinner Party + Easy + Food Presentation.

Crostini con ricotta, espárragos trigueros y ralladura de limón. #hazteunpansano Pansano www.pan-sano.es

Crostini con ricotta, espárragos trigueros y ralladura de limón. #hazteunpansano Pansano www.pan-sano.es

Cape Cod bay scallop, green asparagus "en Feuille de Brie", potatoes, petite radishes, and "Sauce Gribiche" (Per Se, NYC)

Cape Cod bay scallop, green asparagus "en Feuille de Brie", potatoes, petite radishes, and "Sauce Gribiche" (Per Se, NYC)

Why food presentation makes all the difference... recipe on sproutedkitchen.com

BALSAMIC ROASTED ROOTS + SPINACH SAUCE

Vegan Charcuterie: an umami-rich mushroom tartare with radish salsa, spring vegetables, mustard, and Nepitella (a wild Tuscan herb somewhere between oregano and mint): a chickpea hummus with dried Habanero, English pea, and cilantro, dotted with black chickpeas; trumpet mushrooms with spring onion, canellini bean purée, horseradish, and an herb salad; and a dessert of sorts, which was fresh strawberries with braised dried fruit, coconut milk foam, basil, and rhubarb.

Vegan Charcuterie: an umami-rich mushroom tartare with radish salsa, spring vegetables, mustard, and Nepitella (a wild Tuscan herb somewhere between oregano and mint): a chickpea hummus with dried Habanero, English pea, and cilantro, dotted with black chickpeas; trumpet mushrooms with spring onion, canellini bean purée, horseradish, and an herb salad; and a dessert of sorts, which was fresh strawberries with braised dried fruit, coconut milk foam, basil, and rhubarb.

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