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Critically-acclaimed "Top Chef" Winner Nicholas Elmi of Laurel creates an innovative Dover Sole presentation stuffed with French Black Winter Perigord Truffles, served with Salsify Mushroom Ragu adding Quinces poached in simple syrup for a dellghtfully sweet note.
Read moreChef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes poached rabbit saddle with English Peas and Hearts of Palms.
Read moreChef Nicholas Elmi's technique for Parisian Ricotta Gnocchi is a perfect companion for the flavorful lobster soup, topped with black truffles.
Read moreChef Nicholas Elmi of Laurel makes French inspired Gnocchi.
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