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Chef Bob Wood serves an amuse bouche of crème fraîche, peeled grape rolled in dill, salmon roe, and a little smoked salt, on spoons that wrap around guests' fingers at Travail in Robbinsdale April 18, 2014.

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210181 RN042414 37.JPG
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Courtney Perry
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2400x1698 / 1.0MB
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Chef Bob Wood serves an amuse bouche of crème fraîche, peeled grape rolled in dill, salmon roe, and a little smoked salt, on spoons that wrap around guests' fingers at Travail in Robbinsdale April 18, 2014.