||Food Photos: Appetizers|
|About the Chef
Roasted Acorn Squash Tart with Broccoli Rabe and Proscuitto Cracklings
This is from one of the classes I taught at Atrezzi Cooking School in Portsmouth, NH. Click the underscore to see the full class notes.
Mixed Baby Lettuces with Crispy Shallots and Tarragon Vinaigrette
Baby Spinach Salad with Grilled Asparagus, Shredded Asiago and Yellow Pepper Brunoise
Toasted Rye Crostini with Olive Tapenade, Dijon Mustard and Wild Mushroom Confit