Julian Bisacchi

Julian Bisacchi

Julian Bisacchi
More ideas from Julian
Hi lovelies! Here is my #transformationtuesday an old photo that I thought was not good enough to post. It's so cool to see how much I have improved in the last few months. Thank you to those whom have been so kind and supportive. You guys are awesome!  #latergram #cooking #organicvegetables #organicfruit #cherrytomatoes #microgreens #vegan #aioli #vegancheese #edibleflowers #heartofpalm #theartofplating #foodstyling #gastronomy #gastroart #seattlefoodie #marble #instaluxury #tomatosalad…

Hi lovelies! Here is my #transformationtuesday an old photo that I thought was not good enough to post. It's so cool to see how much I have improved in the last few months. Thank you to those whom have been so kind and supportive. You guys are awesome! #latergram #cooking #organicvegetables #organicfruit #cherrytomatoes #microgreens #vegan #aioli #vegancheese #edibleflowers #heartofpalm #theartofplating #foodstyling #gastronomy #gastroart #seattlefoodie #marble #instaluxury #tomatosalad…

Mustard blooms, tartare of Long Island fluke, spaghetti squash, wakame, radish, micro arugula, and micro purple radish.

Chef Jeremy Bearman of Rouge Tomate (NYC) uses mustard blooms for his tartare of Long Island fluke with spaghetti squash, wakame, radish, micro arugula, and micro purple radish