While plating the first course of his inventive and ambitious dinner, Enzo Fargione finished his branzino carpaccio with a citrus dressing. Every Beard House diner received the course in their own cigar box, which chef Fargione pumped full of smoke for added flavor and theatrical effect.
June 17, 2009, The Beard House, NYC
(Photo by Tom Kirkman)
While plating the first course of his inventive and ambitious dinner, Enzo Fargione finished his branzino carpaccio with a citrus dressing. Every Beard House diner received the course in their own cigar box, which chef Fargione pumped full of smoke for added flavor and theatrical effect.
June 17, 2009, The Beard House, NYC
(Photo by Tom Kirkman)
