Chef Ryan Hardy Brings The Cuisine Of Charlie Bird To The Daily Meal Slideshow
Chef Hardy cuts thin slices of the crudo, smoked ham leg from Kentucky, which was used later in his uni crostini.
Fried Eggplant Arancini
These arancini were unusual because they didn't contain rice! Instead, the fried balls were filled with eggplant, Parmigiano, and seasoned with lime and cilantro.
Scallops Crudo
These dainty seashells were filled with scallops, langoustine and crab crudo.
Laura Baddish from The Baddish Group, Charles Duque from The French Cheese Board
Monica Sawchuk from Barnes & Noble, Hannah Feder from Merkley + Partners
Katie Pfister from Zeno Group, Bridget Starkey from Zeno Group, Debbie George
Tanya Doggwiler from MEC, Jocelyn Gamez From MEC
Rachel Barbarotta from Digitas, Jill Sciuto from Digitas, Jackie Stone
Chicken Liver Crostini
Chef Hardy said that even if you didn't like liver, his dish would make you forget about any previously-conceived negative opinions.
Chef Hardy Hard at Work
The artful display of crudo seshells required careful placement.
Fried Focaccia in the Oven
How do you make focaccia even better? By deep-frying it, of course.
Chef Hardy Signing The Daily Meal Wall
Every chef that visits The Daily Meal has to sign our whiteboard.