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080807CafeStarRebeccaWeitzmanMP213

SHOT 8/8/2007 - Cafe Star Executive Chef Rebecca Weitzman in the dining room of the restaurant on East Colfax in Denver, Co. Weitzman was selected as one of Denver's up and coming chefs for Shine magazine. Also includes photos of some of Weitzman's creations:.House-cured Bresaola appetizer with fresh cherries, watercress and O'Banon goat cheese - $8.00 /.Cornmeal Pappardelle pasta with sautéed Maine lobster, sweet corn, tomato-leek conserve and fresh basil - $12.00 /.Pan roasted Red Snapper entree with sautéed snow peas and leeks, carrot puree, crispy eggplant julienne and dragoncello sauce - $24.00.(Photo by Marc Piscotty / © 2007)

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080807CafeStarRebeccaWeitzmanMP213.jpg
Copyright
© 2007 Marc Piscotty
Image Size
2912x4146 / 4.8MB
Contained in galleries
Old Food, Colorado Tourism, Denver and Colorado Food/Chefs, Culinary Photography by Marc Piscotty, Denver, Co., 5280 Reasons to Love Denver Request
SHOT 8/8/2007 - Cafe Star Executive Chef Rebecca Weitzman in the dining room of the restaurant on East Colfax in Denver, Co. Weitzman was selected as one of Denver's up and coming chefs for Shine magazine. Also includes photos of some of Weitzman's creations:.House-cured Bresaola appetizer with fresh cherries, watercress and O'Banon goat cheese - $8.00 /.Cornmeal Pappardelle pasta with sautéed Maine lobster, sweet corn, tomato-leek conserve and fresh basil - $12.00 /.Pan roasted Red Snapper entree with sautéed snow peas and leeks, carrot puree, crispy eggplant julienne and dragoncello sauce - $24.00.(Photo by Marc Piscotty / © 2007)