Sustainable buildings: how low carbon design saves more, and costs less

Transfer the duck breasts to plate and discard the coffee beans and spices.

cream cheese, softened.finely chopped jarred piquillo peppers, patted dry.

Sustainable buildings: how low carbon design saves more, and costs less

pimentón dulce (sweet paprika).1/16-inch-thick.jamón serrano or prosciutto slices.

Sustainable buildings: how low carbon design saves more, and costs less

4 1/2-inch-wide.grass-fed ground beef patties.

Sustainable buildings: how low carbon design saves more, and costs less

(4-inch) potato hamburger buns, buttered and toasted.

Shredded iceberg lettuce and pickles, for serving.With one bite it resolves every broken promise of every black-and-white that came before it, reminding us that in the hands of a true technician, relics have plenty of fight left in them.. 05. of 10.

Michael Gallina—Vicia, St. Louis."Working with Dan Barber played a huge part in shaping who I am as a chef.

The reason I came home to St. Louis was to further what he taught me and bring it to a place I knew I could do some good.".Michael Gallina spent four years as chef de cuisine at Dan Barber's farm and restaurant Blue Hill at Stone Barns in Westchester County, New York, an experience that instilled a reverence for vegetables.