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| Fairytale eggplants seared in olive oil |
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| Bone Marrow from the Chelsea Market |
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| Chef Bing testing his home-made circulator |
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| Duck Breasts (we suspect force-fed from the large size) |
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| Pan searing the duck -- no oil added, just pure duck fat! |
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| Basting the breasts in duck fat |
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| Sous vide black bass from the Lobster Place at Chelsea Market |
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| Duck. Done. |
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| A medley of seasonal vegetables. Components of a deconstructed ratatouille. |
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| Shaved fennel salad, treviso, chervil, sherry vinaigrette |
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| The spread -- complete with oysters on the half-shell garnished with julienned cucumbers |
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| Chef Bing pouring the Champagne (Moet) |
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| The black bass featured a sauce made of ValBeMar Kopi Luwak Kayumas and roasted bass fumet. A Meyer lemon puree added acidity and livened the plate. While the fennel slaw kept the dish light and summery. |
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| Duck breast with roasted pepper couscous, roasted red peppers, artichokes, cherry tomatoes, fairytale eggplants, and shaved pickled squash. |
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| Lady fingers soaked in pear brandy and sugar encasing layers of fresh peaches and hand-whipped cream. |
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