Salmon and Grouper with Patrick Clark
Chef of the Hay-Adams hotel Patrick Clark brings sophisticated salmon roulade and horseradish grouper to the table.
Chef of the Hay-Adams hotel Patrick Clark brings sophisticated salmon roulade and horseradish grouper to the table.
Alice waters prepares a beet, blood orange, walnut and arugula salad, and other dishes.
Jacques Pepin prepares braised sweetbreads in puff pastry with a black truffle and sauce.
Nancy prepares a sourdough starter, a loaf of rustic bread, and a foccacia pizza dough.