Chef Jeffrey Brana of Restaurant Brana, Miami
January 2007

The Team at Restaurant Brana

Corn Fritter Lightly Dusted with Powdered Sugar

Apalachicola Pink Shrimp with Citrus, Avocado and Smoked Trout Roe

Wahoo with Braised Pine Nuts, Benton’s Ham, and Blue Crab Emulsion

Chapon de Pintade with Caramelized Radicchio and Acorn Squash

Crème Caramel with Coconut