The Fed, Via Eric Brennan

If ever there were an antidote for late-winter blahs, a fresh set of photos from The Federalist is it. Among the luscious dishes that we shot recently with chef Eric Brennan is a stunning glazed Muscovy duck breast with lavender honey. Also, don’t forget to check out the hazelnut souffle with cappuccino ice cream from Fed pastry chef Judy Mattera. Food like this is enough to make you venture out in a snowstorm to sample.

You may also be interested in