Milk Chocolate, Apricot, Toffee, Rooibos, Buckwheat: A fudge ice pop, marigold petals, orange pansies, nasturtium, and apricot caramel finish this dish. Photo by Chris Cassidy. Recipe from Pastry Chef Dana Cree of Blackbird in Chicago, IL. From Plate's November/December 2013 Dessert Issue.
Orecchiette pasta with tiger prawns and asparagus served with Brie cream and topped with sun-dried tomato pesto and deep-fried capers. Photo by Chris Cassidy. Recipe by Executive Chef Jeffrey Madura of John Ash & Co. Restaurant in Santa Rosa, CA.