United States Chef
Robbie Lewis Chef Profile
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 Fig, Pancetta and Crescenza Pizzetta |
 Mesquite Grilled Ribeye with Zucchini Escabeche, Pommes Puree and Nicoise Olive Jus |
 Suckling Pig & Fig: Confit of Loin, Crispy Trotter, Fig Compote, Fig Leaf Puree |
 Torchon of Foie Gras with Tulare Cherries and Pain d' spices, Almond |
 Roasted Bone Marrow with Sultana-Caper Relish |
 Petite Rack and Crepinette of Lamb with Tomato Braised Gigande Beans and Pickled Eggplant, Ras al Hanout |
 Tombo Tuna Crudo with Summer Bean Salad and Sauce Tonnato |
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San Francisco, CA (United States)
Joined September 04, 2008
Professional Chef
Active Chef, 92 CookEatShare points
CookEatShare Points
Profile - 9
Recipes - 24
Photos - 52
Reviews - 0
Comments - 0
Invites - 0
Friends - 8
Groups - 0
Themes - 0
Total - 92
Comments
September 18, 2008Glad you joined, Robbie. The recipes look fantastic! Will try them.
September 4, 2008Welcome to the site, Robbie. Great to have you and Bacar as part of our community.
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