Stella Dacuma Schour:
dave
Stella Dacuma Schour:
sesame flatbread and the never ending glass of water
Stella Dacuma Schour:
me, on my 5th straight day of birthday celebrating
Stella Dacuma Schour:
more me. (hahaha)
Stella Dacuma Schour:
just an illustration on how flat that flatbread really is.
Stella Dacuma Schour:
amuse bouche--- cobia, brown butter, raisin and israeli couscous
Stella Dacuma Schour:
inside the cobia, brown butter, raisin and israeli cous cous
Stella Dacuma Schour:
the table across from me
Stella Dacuma Schour:
everything bagel, smoked salmon threads and crispy cream cheese
Stella Dacuma Schour:
foie gras, passionfruit, chinese celery
Stella Dacuma Schour:
the foie gras after you cut it
Stella Dacuma Schour:
dave's plate
Stella Dacuma Schour:
the view from dave's side of the table
Stella Dacuma Schour:
scallops, tendon, endive, parsley, hazelnut oil
Stella Dacuma Schour:
tendon chicharon upon closer inspection
Stella Dacuma Schour:
eggs benedict, canadian bacon with deep fried hollandaise sauce encased in an english muffin
Stella Dacuma Schour:
eggs benedict up close
Stella Dacuma Schour:
the romantic coffeemaker
Stella Dacuma Schour:
"the angry dave"
Stella Dacuma Schour:
still life 1
Stella Dacuma Schour:
still life 2
Stella Dacuma Schour:
the empty table across from me
Stella Dacuma Schour:
cold fried chicken, buttermilk-ricotta, tabasco and caviar
Stella Dacuma Schour:
snails, red lentils, juniper and orange
Stella Dacuma Schour:
inside the bowl.
Stella Dacuma Schour:
Rabbit, wild rice polenta, cassis, kale and black olive
Stella Dacuma Schour:
rabbit, kale and black olive dissected
Stella Dacuma Schour:
squab, butternut noodles, cream soda and carob
Stella Dacuma Schour:
vanilla ice cream, balsamic and raspberry
Stella Dacuma Schour:
vanilla ice cream, balsamic and raspberry -- once sliced in half, this is what it looks like
