karaemurphy:
Chef Daniel Corey's Foie Gras, Strawberry & Rhubarb, Cocoa Nib
karaemurphy:
Andre Lima de Luca
karaemurphy:
Pebble Beach Food and Wine, 2015
karaemurphy:
Chef Justin Everett
karaemurphy:
Chef Curtis Stone's Liver Parfait with Bay Leaf Pain Perdu, Foie Gras Powder, Onion Crumble, Pickled Mustard, and Pickled White Asparagus
karaemurphy:
Pebble Beach Food and Wine, 2015
karaemurphy:
Pebble Beach Food and Wine, 2015
karaemurphy:
Bonparte's Boucherie & Charcuterie
karaemurphy:
Glazed Donut Holes
karaemurphy:
Pebble Beach Food and Wine, 2015
karaemurphy:
Caviar
karaemurphy:
Jarad Gallagher's Monterey Bay Abalone
karaemurphy:
Chef Michael Nemec's Light as a Cloud Cheesecake with Meyer Lemon Mousse and Berry Compote
karaemurphy:
Chef Michael Nemec's Beyond Organic Aquaponic Lettuce Two Ways
karaemurphy:
Driscoll's Raspberry Ice Cream, Green Tea, Cypress by Chef Ron Mendoza
karaemurphy:
Driscoll's Berries
karaemurphy:
Chef Laura Werlin
karaemurphy:
Chef Kyle Itani's Wagyu Sukiyaki Stew with Chrysanthemum
karaemurphy:
Anthony Meidenbauer's Chocolate Stout Truffle with Caramel Bacon Rice Crispies
karaemurphy:
Chef Kevin Nashan's Kombu Cured Fluke
karaemurphy:
Fat Toad Farm Farmstead's Goat Milk, Caramel, and Espresso Shots