Here are the photos (taken by me) of the rest of the dishes from the “Fruit Nut” Dish-Off in October’s issue of City Arts magazine.
You can find the full report, include menus, here.
Click to enlarge any of the photos.
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- Branzino: Scallop crudo
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- Branzino: Duck confit
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- Branzino: Blueberry sorbet
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- Branzino: Walnut tart
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- Spur: Hudson Valley foie gras
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- Spur: Local King figs
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- Spur: Frozen chocolate mousse
