Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley.
June 8, 2009, The Beard House, NYC
(Photo by Michael Johnston)
Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley.
June 8, 2009, The Beard House, NYC
(Photo by Michael Johnston)
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