Chef Mel combines a cornucopia of über -
fresh ingredients into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb
chutney, bacon and a slice of
peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby squash, mole, foie gras and cotija cheese.