Kyle Strickland:
Lunch & Learn at Elements
Kyle Strickland:
Prepping the first course
Kyle Strickland:
Table 12 at Elements
Kyle Strickland:
white peach and nectarine caprese, burrata & basil seed vinaigrette
Kyle Strickland:
Zakarian expediting
Kyle Strickland:
sea scallop sausage, sea urchin, and caviar sauce
Kyle Strickland:
Geoffrey Zakarian with Element Sous Chef Katie
Kyle Strickland:
scallop, scallop sausage, uni, and caviar
Kyle Strickland:
Elements Executive Sous Chef Katie
Kyle Strickland:
spiced duck breast filet
Kyle Strickland:
Wine window at Table 12
Kyle Strickland:
double lemon tart
Kyle Strickland:
All-Stars Dusting the Souffle
Kyle Strickland:
peach nut souffle with pistacio creme anglaise
Kyle Strickland:
Zakarian and MacMillan Q&A
Kyle Strickland:
Beau MacMillan
Kyle Strickland:
Geoffrey Zakarian
Kyle Strickland:
Sanctuary
Kyle Strickland:
Looking Back
Kyle Strickland:
Thinking about what's for dinner
Kyle Strickland:
Half Full or Half Empty?
Kyle Strickland:
Breakfast patio
Kyle Strickland:
My coffee had a view
Kyle Strickland:
Sanctuary negative edge pool
Kyle Strickland:
Out of the Blue