Breast of Duck Rolls with Leek and Rosemary Jam
Chef Anthony Gans
Japanese Ceviche on Wonton Leaves
Dinner Setting in the Gallery
Cooking for Keith Richards
Still Life with Cheeses
Toasted Gnocchi in Black Truffle Cream
Chef Anthony Gans
Constant State Coffee. Fresh roasted by Chef Anthony Gans. Visit our SHOP page!
Coffee Mousse Petit Fours in Chocolate Cups
Chef Anthony with the artist, Henry Taylor
Braised Pork Belly with Caramelized Apple and Maple Mustard over Brussels Slaw
Plantain Mousse in Chocolate Cups
With Esa-Pekka Salonen
Breast of Duck Rolls with Leek and Rosemary Jam
Rabbit Gillette's with Sliced Cornichons on Pretzel Bread
An Italian Feast
Toasted Gnocchi with Black Truffle Cream
Farfalle Pasta with Artichoke, Asparagus and Lemon
Six Layer Lasagna Bolognese
Small Appetizer Table
Chicken Saltimbocca with Prosciutto, Sage and Provolone
The Proud Chef
Pesce all'Acqua Pazza, Fresh Halibut with Charred Tomatoes and Marjoram