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.
- Branzino: Scallop crudo
- Branzino: Duck confit
- Branzino: Blueberry sorbet
- Branzino: Walnut tart
- Spur: Hudson Valley foie gras
- Spur: Local King figs
- Spur: Frozen chocolate mousse