The Chef at Stevenswood likes to play with food. To the right is a photo of his “Red Pear Nigiri,” a play on sushi. On bottom is delicious goat cheese, in the middle is a perfect slice of sweet red pear, and on top is “beet caviar” – but not fish eggs.  In the photo he’s putting a piece of Terragon on top. 

Written by Dean Norman   

This entry was posted on Saturday, March 1st, 2008 at 3:37 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.