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New York, NY - May 20, 2016: In the kitchen at Mountain Bird in East Harlem, chefs Kenichi Tajima and Andy Ricker, plate Foie Gras Dumplings in a Thai/Chinese Aromatic Broth, the first main course of the dinner.

CREDIT: Clay Williams for Food Republic.

© Clay Williams / claywilliamsphoto.com

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New York, NY - May 20, 2016: In the kitchen at Mountain Bird in East Harlem, chefs Kenichi Tajima and Andy Ricker, plate Foie Gras Dumplings in a Thai/Chinese Aromatic Broth, the first main course of the dinner. <br />
<br />
CREDIT: Clay Williams for Food Republic.<br />
<br />
© Clay Williams / claywilliamsphoto.com