A table setting by Demian Repucci

A Locally Sourced Meal for the NY Wine and Food Festival @ Norwood.
(C) 2009 Andy Buck

Australian Winter Truffles, Oregon Wild Mushroom, Parmesan, Tagliatelle

At Norwood as part of the The New York Wine and Food Festival

(C) 2009 Andy Buck

In the kitchen

A Locally Sourced Meal for the NY Wine and Food Festival @ Norwood.
(C) 2009 Andy Buck

On the table

A Locally Sourced Meal for the NY Wine and Food Festival @ Norwood.
(C) 2009 Andy Buck

Jersuleum Artichoke Puree and root vegetables being prepared for halibut.

At Norwood as part of the The New York Wine and Food Festival

(C) 2009 Andy Buck

Installation of the Brussels Sprouts

A Locally Sourced Meal for the NY Wine and Food Festival @ Norwood.
(C) 2009 Andy Buck

Alaskan Halibut, Jerusalem Artichokes, Brussels Sprouts, Scotch Bonnets

At Norwood as part of the The New York Wine and Food Festival

(C) 2009 Andy Buck

This is what happens when you put a 10lb block of dry ice into a 400F deep fryer to cool it down.

(PS the head of the Italian Culinary Academy, and three extremely popular and well respected chefs were standing right next to us while we did this giddy like teenage boys.)

(PPS It didn’t cool it down at all. A vapor barrier formed and we ended up having to take it out. What did work was putting the hotel pan directly on top of the block. That cooled it down in about 5 minutes.)

My sister and I platting 40 dishes of crab and watermelon salad

© 2009 Andy Buck

Root vegetable brunoise

At Norwood as part of the The New York Wine and Food Festival

© Andy Buck 2009