w magazine

Scenes from my dinner for the September 2010 issue of W Magazine,  clockwise from top right; Oranges and rosemary with honey yogurt spheres: produce from the Union Square Greenmarket: me plating up some porterhouse; squash-flower focaccia; and writing the evenings menu.

Menu

Amuse

Basil Blossom Tempura

caviar, cucumber, crema

Appetizer

Focaccia of Stuffed Squash Flowers

salad of marinated tomato & grapes

Fennel-Purslane-Blueberry Salad

hemp vinaigrette

Porterhouse

charred beets & cipollinis, salsa verde

Grilled Oranges

rosemary, yogurt-honey spheres