Photo by Tom Dott
Chef Joe Cizynski plating with a team of student assistants.
Photo by Tom Dott
volunteer server Tina McGrath
Photo by Tom Dott
Cizynski whipping up a batch of pommes Robuchon: one pound of butter to one pound of potatoes.
Photo by Tom Dott
chef Cizynski sautéing a pan of quail
Photo by Tom Dott
volunteer server Lenny Klein helping with food prep
Photo by Tom Dott
Photo by Tom Dott
Photo by Tom Dott
local striped bass lightly fried in homemade lemongrass oil with Kumoto tomatoes, julienned fried leeks and scallions.
