The doorway to The James Beard House.
The Menu.
A snowy NYC morning on our way to the James Beard House-Chef Brian & Sadie.
Chef Brian Cartenuto with James Beard.
Kitchen shot.
Trey, Chef Brian & I scoping out the kitchen before we get started.
Trey & Chef Brian Cartenuto.
The lovely Vanessa Kaywood- not only photographs but lends a hand in the kitchen as well.
Group pow-wow before we venture into the kitchen.
Trey.
Chef Brian Cartenuto.
A lovely still shot of an orange.
Dried Figs for Fig Jam.
Lobster for Ravioli.
Supremed Grapefruit.
Chef Brian Cartenuto & I.
Me hard at work on Bombolini.
Pasta dough & Chef Brian Cartenuto.
Sadie.
Chef Brian Cartenuto & Sadie working on pasta dough.
Casoncelli being made.
Trey in the Beard kitchen.
Pork Cheeks.
Chef Brian Cartenuto preparing Pork Cheeks.
In progress.
A James Beard House staff member & Chef Brian Cartenuto having a chat.
Brian & Trey.
Me plating Arinchini.
Arinchini with Saffron & Ricotta Salata.
Polpatoni with Grilled Onion Agro Dolce.
Trey & I plating.
Me plating Lamb Belly.
Lamb Belly with Kumquats, Saba & Mint.
Brian plating Lobster Ravioli.
Sadie plating Lobster Ravioli.
Lobster Ravioli with Meyer Lemon & Celery.
Prosciutto Wrapped Squash in progress.
Prosciutto Wrapped Squash with Brown Butter Agro Dolce.
Avocados.
Sadie plating Avocado with Grapefruit, Oil Cured Olives & Pickled Chilies.
Trey plating Treviso with 50 year old Balsamic Vinegar & Grana Padana.
Casoncelli with Sage, Amaretti & Brown Butter.
Plating close up (Pork Cheeks).
Sadie, Brian & I plating.
Sadie & I plating.
Me plating Pork Cheeks.
Pork Cheeks, Turnips & Citrus Gremolata.
Beets, Farro, Fennel Pollen & Brussel Sprouts with Duck Confit + Sea salt.
Bombolini in progress.
Sugaring the Bombolini.
Bombolini fresh from the fryer, rolled in sugar.
Bombolini fixins.
Bombolini, Mascarpone & Citrus Confit.
