Plates of smoked chocolate crémeux with naval orange, salted hazelnuts, and malted caramel, prepared by Meg Galus of Tru in Chicago.
April 29, 2009, The Beard House, NYC
(Photo by Philip Gross)
Plates of smoked chocolate crémeux with naval orange, salted hazelnuts, and malted caramel, prepared by Meg Galus of Tru in Chicago.
April 29, 2009, The Beard House, NYC
(Photo by Philip Gross)
