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beFOODled: Rustic potato rosti
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beFOODled: Herbed goat cheese balls with crostini
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beFOODled: Wines from Quebec's Eastern Townships
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beFOODled: Cute mini bananas
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beFOODled: Ootoro (extreme tuna belly!)
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beFOODled: Japanese calamari salad
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beFOODled: Miso butterfish
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beFOODled: Pineapple in Hawaii
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beFOODled: Pineapple creme brulee at Hula Grill
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beFOODled: A pastry from Manuel Latruwe
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beFOODled: Exotic from Manuel Latruwe
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beFOODled: Temptation from Manuel Latruwe
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beFOODled: Sausages galore
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beFOODled: Orzo with fennel and pancetta
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beFOODled: Yamakake soba
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beFOODled: Fiddlehead ferns
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beFOODled: Open-faced crab melt
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beFOODled: Linguine with clams
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beFOODled: Gyozas awaiting their steam treatment
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beFOODled: The gyoza assembly line
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beFOODled: Gyoza, little Japanese dumplings
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beFOODled: Linguine with clams
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beFOODled: Spaghetti carbonara
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beFOODled: Insalata caprese
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beFOODled: Acorn squash and open-faced steak sandwich
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beFOODled: Sushi rolls
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beFOODled: Sushi and tempura party
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beFOODled: Salmon sushi
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beFOODled: Raw oysters on the half shell
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beFOODled: Ray oysters on the half shell with lemon and parsley