Want to know what goes on behind closed kitchen doors? F&W does some digging and finds out what chefs are eating and cooking. Here, what they’ve enjoyed this past week.
Kabocha Squash for 2: At Incanto, chef Chris Cosentino is working on a new dish: Kabocha squash stuffed with oxtail, Savoy cabbage, grilled levain and Taleggio. The gooey, cheesy fall dish is perfect for F&W’s new #FWMuse series, which spotlights squash this month.
Beautiful Beets: Paul Liebrandt plated a breathtaking, deconstructed salad of early autumn beetroot, lettuce, flowers and herbs.