Nicole Bernard - nrbernardPHOTOGRAPHY 

vanilla-poached yellowfin tuna, styled by nrbernard, prepared by chef Matthew Mohler

Seared Foie Gras with warm figs and brioche. Created by chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

Ceviche. Created by chef Brandon Snow of Parallel Wine Bistro, Ashburn VA.

Seared sea scallops. Created by Chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

Seared sea scallops. Created by chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

Empinadas (modified). Created by chef Brandon Snow of Parallel WIne Bistro, Ashburn VA.

Cubed pork and potatoes. Created by chef Brandon Snow of Parallel WIne Bistro, Ashburn VA.

Strawberry Shortcake (modified). Created by Chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

Strawberry Shortcake (modified). Created by Chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

Seared Scottish salmon with root vegetables. Created by Chef Matthew Mohler of Parallel Wine Bistro, Ashburn VA.

petit beef tarts, styled and prepared by nrbernard

garlic, tomato and basil

bruschetta

quail eggs

meyer lemon sauce and chives

scallop, bacon and quail egg, styled and prepared by nrbernard

lime and mint

breakfast sandwich

leeks

matzo ball soup, sytled and prepared by nrbernard

carrots

chicken legs

onion, garlic, rosemary and olive oil

roasted chicken, styled and prepared by nrbernard