HEMISPHERESMAGAZINE.COM
•
NOVEMBER 2012
109
GETTING A TASTE
Clockwise from top left, Clasby with the author; sampling the market fare; Clasby’s finds on the cutting board;
chef Kris Morningstar at Ray’s and Stark Bar; Morningstar’s hanger steak with burnt onion purée, Sun Gold tomatoes, roasted spring
onions and pickled onion petals; Little Gem lettuce with agretti, Surprise avocado, Meyer lemon, Easter Egg radish and pine nuts
