Amuse-Bouches from Great American Chefs

Amuse-Bouches from Great American Chefs-18
Photo: Liliane Calfee Miller
Enlarge Photo Save Gallery Print
Displaying 18 of 21
Dolce de calabaza (Mexican pumpkin candy) with buttermilk blue cheese and an aged-balsamic reduction, from L'Etoile in Madison, Wisconsin.

Related Galleries