Chef Doug Brown and Pastry Chef Jason Foss of Amuse, Dallas
February 2007

Inside Amuse

Sugar Cones of Salmon and Crème Fraiche

Chicken Caesar Tacos in Parmigiano Shells

In the Kitchen at Amuse

Tomato and Goat Cheese Tart with Olive Emulsion

Graham Crackers

S’more Fondue

Peanut Butter and Jelly Truffles

Chef Doug Brown of Amuse