The New York Times Agency May 2010
EN_00913897_0809
(NYT14) UNDATED -- Feb. 25, 2003 -- MASTER-CHEF-2 -- "Barcelona is like Paris, but with Latin flavor," Bobby Flayc said as he peeled a potato in the kitchen of his Chelsea loft. Flay had just returned from a week's vacation in Barcelona, the city that inspired him in 1993 to open Bolo, the Spanish restaurant in Manhattan where he is also the executive chef. Flay's roasted salmon with fresh herb vinaigrette. (Michelle V. Agins/The New York Times)
CENA MINIMALNA - 100 USD
2003-02-25
EAST NEWS
The New York Times Agency
Michelle V. Agins/The New York Times/Redux
15812347
0,74MB
25cm x 17cm by 300dpi
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