Eye Candy: Bombster Scallop Crudo

Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.

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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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