Soy-cured Scottish salmon with chive–green apple slaw and crème fraîche, prepared by Richard Garcia and Matthew Maue of Tastings Wine Bar & Bistro in Foxboro, MA.
April 4, 2009, The Beard House, NYC (Photo by Tom Kirkman)
Soy-cured Scottish salmon with chive–green apple slaw and crème fraîche, prepared by Richard Garcia and Matthew Maue of Tastings Wine Bar & Bistro in Foxboro, MA.
April 4, 2009, The Beard House, NYC (Photo by Tom Kirkman)
