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Grilled Sea Cucumber at Asador Etxebarri, Axpe, Spain
Truffles over homemade goat butter at Asador Etxebarri, Axpe, Spain
Homemade chorizo at Asador Etxebarri, Axpe, Spain
Victor Arguinzoniz, chef and owner of Asador Etxebarri, Spain
Poulet Roti at Bouchon, Thomas Keller's restaurant in Las Vegas, USA
A waiter at Bouchon, Thomas Keller's restaurant in Las Vegas, USA
Chef Paul Liebrandt
Peekytoe Crab dish at Gilt NYC, created by Chef Paul Liebrandt
Fried Quail's egg atop chorizo at Txikito, NYC
Mussels at Txikito, NYC
Chef / Owner Andoni Luis Aduriz of Mugaritz Restaurant, Spain
Loin of beef grilled and perfumed by wood coals, thyme, natural anthocyanins, ashes, salts and crisp radishes.
Whole Roasted Squab Breast with Birch, Black Trumpet Mushrooms and Devil's Club, Charlie Trotter's Restaurant, Chicago
Chef Charlie Trotter
Pulpo, Txikito Restaurant, NYC
Working in the kitchen at Charlie Trotter's
Poached Sonoma Duck Egg with Perigord Black Truffle, Charlie Trotter's Restaurant, Chicago
Chef Grant Achatz
Working on spherification, Alinea
Pork Rillettes with Fig Jam, Toasts and Pistachio Brittle, Sepia, Chicago
Chef Rick Bayless
Puerco en Mole Coloradito, Frontera Grill, Chicago
Chilled Maine Lobster Salad, Spago Restaurant, Las Vegas
House-made potato chips, Bar Cesar, Berkeley
Chorizo Stuffed Madjool Dates, Avec Restaurant, Chicago
