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Eye Candy: Beard House

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jbfauthor

October 30, 2009

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dessert garnish At Friday's Beard House dinner, chefs from the Apicius International School of Hospitality in Florence prepared a dessert course of miniature ricotta tarts along with these sculptural garnishes: a nest of spun sugar cradling berries and poppy seed–studded gelées. See more images from the event here. (Photo by Philip Gross)