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chow 1

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

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

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