Anthony Fusco, chef de cuisine at NYC's Harbour, culled from the day's best Greenmarket offerings to make this seasonal fruit salad with frozen yogurt and amaretti cookies.
To see more images from his dinner, which featured softshell crab in every course, click here.
July 13, 2009, The Beard House, NYC
(Photo by Lisa Ozag)
Anthony Fusco, chef de cuisine at NYC's Harbour, culled from the day's best Greenmarket offerings to make this seasonal fruit salad with frozen yogurt and amaretti cookies.
To see more images from his dinner, which featured softshell crab in every course, click here.
July 13, 2009, The Beard House, NYC
(Photo by Lisa Ozag)
