Vinland restaurant owner and executive chef David Levi pauses to say a prayer, thanking the lobsters that he is about to cook, for giving their lives for food. He was processing the lobster, which he'll be packing up for the drive to New York, where he cooked on Jan. 13 at the James Beard House.
Levi keeps the lobster meat on ice after removing it from the shell.
Vinland chef and owner David Levi works with his staff to create a meal for diners at the James Beard House in Manhattan.
Levi created Pine Gimlets with Caledonia Spirits Barr Hill gin with condensed yogurt whey and pine syrup.
Levi prepares Raw Beef with Cranberry, Horseradish, Pickled Shallot and Micro Cress.
Monkfish Cheek with Dulse-Shiitake Emulsion, Seared Shiitakes, Spinach, and Sunchokes.
The centerpiece of Levi's Winter's Expression of Maine menu was Lobster with Fried Nori and Black Trumpet Emulsion.
Chef David Levi is all smiles working in the kitchen at the James Beard House in Manhattan on Tuesday. Levi and his staff prepared a winter menu from Maine.
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