Eye Candy: Beard House

Soy-Cured Scottish Salmon with Chive–Green Apple Slaw and Crème Fraîche

Soy-cured Scottish salmon with chive–green apple slaw and crème fraîche, prepared by Richard Garcia and Matthew Maue of Tastings Wine Bar & Bistro in Foxboro, MA.

April 4, 2009, The Beard House, NYC (Photo by Tom Kirkman)

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