Martin Brock's (Gary Danko) Cured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade, one of the 14 chefs participating in the Rising Stars Revue.
A flowing glass of rich Merlot with velvety flavors of blackberry and chocolate that lead into a powerful body of toasty oak. Click to discover how this image was captured!
Homemade raspberry liqueur. Slowly fermented with the fruit's own wild yeast, while I work away for Taste of the Nation: LA. (Ticket Discount Code in the post!)