Chef
Wayne Nish
March Restaurant,
New York City
Chef
Recipes:
Beggars
Purses Crepes
Foie
Gras and Smokad Salmon Mixture
Poached
Maitake and Fava Beansin Parsnip Broth
with Spanish Novella Olive Oil and Epazote
Sashimi
with Olive Oil and White Soy Sauce
|