A chef wields a blowtorch to brûlée servings of ginger-scented tuna, which were paired with pickled ginger pearls and kabayaki. The dish appeared in a tasting menu prepared by a group of talented convention center chefs.
Check out more photos from the event here.
(Photo by Philip Gross)
A chef wields a blowtorch to brûlée servings of ginger-scented tuna, which were paired with pickled ginger pearls and kabayaki. The dish appeared in a tasting menu prepared by a group of talented convention center chefs.
Check out more photos from the event here.
(Photo by Philip Gross)
