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.
Basil Blossom Tempura
caviar, cucumber, crema
Focaccia of Stuffed Squash Flowers
salad of marinated tomato & grapes
charred beets & cipollinis, salsa verde
rosemary, yogurt-honey spheres