Crispy Hawaiian moi with roasted olathe corn, pueblo asparagus, lightly smoked trout salad, and truffled kabayaki dressing, prepared by Troy Guard, a member of the Denver Five.
May 13, 2009, The Beard House, NYC
(Photo by Joan Garvin)
Crispy Hawaiian moi with roasted olathe corn, pueblo asparagus, lightly smoked trout salad, and truffled kabayaki dressing, prepared by Troy Guard, a member of the Denver Five.
May 13, 2009, The Beard House, NYC
(Photo by Joan Garvin)
