Foie gras terrine, ginger bread streusel, ginger bread puree, pomegranate reduction, sous vide squash. Recipe from Under Pressure.

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Foie gras terrine, ginger bread streusel, ginger bread puree, pomegranate reduction, sous vide squash. Recipe from Under Pressure.

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Craig Thornton’s modernist dishes at LA supper club, Wolvesmouth
maryland blue crab parfait
inspired by the bountiful dungeoness crab harvests in the Pacific Northwest.
sous vide tender crab meat is blended with cream to create a “stabilized” parfait and is encapsulated in a citron jelly. citron is a fragrant asian citrus fruit that is transformed into a “confit” with lime, jelly, and a creamy aioli.
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Poached chicken with tarragon sauce.

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Scallop and Shrimp en Papillote.