Chefs John B. Shields and Karen Urie Shields

5.16.2010

Foie gras royale


Labels: beet, caramelized cocoa nib, crispy chicken skin, green cardamon, meyer lemon, pine nuts fried in honey, pine reduction, pine shoots and needles, pinenut butter, rosemary

1 comment:

Anonymous said...

i have dreams about this dish.

May 25, 2010 at 4:19 AM

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