From “The Last Supper” by Melanie Dunea Caviar with Potatoes and Crème Fraiche from Cooking with Daniel Boulud Crispy Rolls of Salsify The Food & Wine Magazine Classic at Aspen, June 2003 Roasted Beet with Smoked Salmon and Horseradish Cream The Food & Wine Magazine Classic at Aspen, June 2003 Crab and Mango Cucumber Cones The Food & Wine Magazine Classic at Aspen, June 2003 Foie Gras and Apricot Tartlet The Food & Wine Magazine Classic at Aspen, June 2003 Fritters with Eggplant Caviar, Tuna and Pesto The Food & Wine Magazine Classic at Aspen, June 2003 Lobster Ficelle The Food & Wine Magazine Classic at Aspen, June 2003 Panini with Olive, Tomato, Ricotta and Prosciutto from Daniel's Dish Parmesan Baskets with Herbed Goat Cheese from Chef Daniel Boulud: Cooking in New York City Pea Pomponette from Chef Daniel Boulud: Cooking in New York City Fennel Risotto Balls with Piquillo Pepper Coulis from Daniel's Dish Curried Tuna-Stuffed Radishes from The Today Show, 1/30/06 Scrambled Eggs with Black Truffles from The Today Show, 1/30/06 Mâche with Black Truffles and Parmesan from The Today Show, 1/30/06 Baked Potatoes on a Bed of Sea Salt with Fresh Truffles from Daniel Boulud Kitchen (DBK) Pumpkin Soup with Spiced Cranberry Sauce from Daniel Boulud Kitchen (DBK) Sugar Cane Shrimp with Crudités, Watermelon and Romaine Lettuce from Cooking with Daniel Boulud Asparagus Soup with Sweet Pepper Coulis from Restaurant DANIEL and Daniel Boulud's Café Boulud Cookbook Chestnut, Celery Root, and Apple Soup from DB Bistro Moderne and Chef Daniel Boulud: Cooking in New York City Tomato Tart Tatin from Restaurant DANIEL and Daniel Boulud's Café Boulud Cookbook Crab Salad with Green Apple Gelée from Daniel Boulud's Café Boulud Cookbook Lemon-Lime Risotto from Daniel's Dish Chicken Satay with Spicy Peanut Sauce from The Today Show, 1/30/06 Maine Sea Scallops in Black Tie from Daniel Boulud Kitchen (DBK) Steamed Salmon with Orange and Fennel from Daniel Boulud Kitchen (DBK) Pan Roasted Tuscan Pork Chops with Broccoli Rabe, Scallions, Raisins, Walnuts and Honey from Daniel's Dish Caramelized Bay Scallops with Clementines and Cauliflower from Restaurant DANIEL and Cooking with Daniel Boulud Crisp Paupiette of Sea Bass from Daniel Boulud's Café Boulud Cookbook Pancetta-Wrapped Tuna with Potato-Ramp Purée from DB Bistro Moderne DB Burger from Restaurant DANIEL and Daniel Boulud's Café Boulud Cookbook Short Ribs Braised in Red Wine with Celery Duo from Daniel Boulud's Café Boulud Cookbook Chicken Grand-Mère Francine from Daniel's Dish Peanut-Crusted Pork Tenderloin with Southern-Style Vegetables from Letters to a Young Chefand Martha Stewart Living Trout à la Crème with Chorizo and Peppers from Letters to a Young Chef and Martha Stewart Living Filet of Beef with Raisin and Pepper Sauce from Daniel Boulud Kitchen (DBK) Apple Tarte Tatin from Cooking with Daniel Boulud Blueberry Brioche Bread Pudding from Chef Daniel Boulud: Cooking in New York City Caramelized Pineapple with Walnut Cake and Rum Sabayon from Daniel's Dish Chocolate Mousse from Daniel Boulud's Café Boulud Cookbook Coffee-Cardamom Petits Pots de Crème from Daniel's Dish and Martha Stewart Living Spiced Chocolate Soup with Caramel Whipped Cream