Haznelnut dacquoise with chocolate chantilly cream, Hawaiian sea salt, and gold leaf, the dessert served at Dominic Zumpano's stylish, multicultural dinner.
May 27, 2009, The Beard House, NYC
(Photo by Tom Kirkman)
Haznelnut dacquoise with chocolate chantilly cream, Hawaiian sea salt, and gold leaf, the dessert served at Dominic Zumpano's stylish, multicultural dinner.
May 27, 2009, The Beard House, NYC
(Photo by Tom Kirkman)
