Eye Candy: Duck Heart Lasagne with Corn, Black Truffles, and Crispy Quail Egg

Elena North-Kelly

June 01, 2015

Photo by Tom Kirkman

After serious stints at Michael Mina, Cyrus, and the French Laundry, chef Rogelio Garcia now helms the kitchen at Napa’s acclaimed Angèle. At his recent Beard House dinner, Garcia wowed guests with his signature Wine Country–inspired fare, including this inventive lasagne layered with rich duck heart, sweet corn, earthy black truffles, and topped with a crispy fried quail egg. We're booking the next flight to Napa.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.