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INDEX A arugula “family meal” at, 242 Achatz, Grant, 264 Arugula Salad with Baby Turnips, garde manger at, 35 Adrià, Ferran, 262 Pine Nuts and Orange, 24 menu at, 61 Aged Balsamic Ice Cream, 187 Charred Octopus with Peach, Arugula olive oil tastings at, 191 aïoli and Aged Balsamic, 93 team at, 104, 106 Truffl e Aïoli, 205 Pan Roasted Duck Breast with Wilted wine service at, 106 Alinea, 264 Arugula and “Dolce-Forte” Sauce, 28 biscuits almonds asparagus Cornmeal Biscuits with Whipped Grape, Almond and Radicchio Salad White Asparagus with Anchovy-Herb Honey Butter, 118 with Black Olives, 207 Butter, 54 Bistecca alla Fiorentina, 162 Honey Granola, 119 Atlantic oysters, 65 black olives Amaro avocados Grape, Almond and Radicchio Salad Tuscan Sunset Cocktail, 24 Avocado Salsa Verde, 182 with Black Olives, 207 anchovies Tropical Salad, 276 Pan-Roasted Arctic Char over Black Anchovy Vinaigrette, 71 Olive Potatoes and Melted Cherry Anchovy-Herb Butter, 54 Tomatoes, 210 Andrés, José, 262, 266 B blackberries Anselmi Capitel Croce, 159 bacon Blackberry Tomato Crumble, 57 Aperol Carbonara, 159 Blue, 123, 261, 266 White Wine-Citrus Spritzers, 211 Baked Zucchini with Seasoned Bread blue cheese appetizers Crumbs, 93 Blue Cheese Vinaigrette, 184 Classic Beef Tartare, 250 Balsamic Mignonette, 72 Blue Hill, 237 Deviled Eggs with Smoked Salmon, Barber, Dan, 237, 238, 242 Blue Hill at Stone Barns, 237–238 249 Barely-Cooked Scallops with Tomato boar. see wild boar Oyster Sangrita, 71 Compote and Champagne Beurre Bolli, Luigi, 150 Salmon Rillette, 181 Blanc, 225 Bonny Doon Le Cigare Volant, 22 Spiced Olives, 204 basil Botani Moscatel Seco, 139 Spicy Parmesan-Pistachio Cheese Artichoke and Escarole Salad with Bouillabaisse, 97 Straws, 183 Pecorino Pesto, 162 Boulangere Potatoes with Bay Leaf, 254 Thinly Pounded Smoked Salmon bass.
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