January 10, 2011
Culinography: Zeppelin
A meal at the James Beard House in New York prepared by chef Lorenzo Polegri from the restaurant Zeppelin in Orvieto, Italy. Sun-Dried Tomato–Stuffed Pork Tenderloin Medallions with Grappa-Soaked Dried Apricots, Red Cabbage, White Turnips, and Garlic Fondue.
See more photos from the dinner, here.
Photo by Erin Gleeson.
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