Food Pr0n: moto, Take #3

A thyme sprig in a pan with a metal funnel. This is the beginning of the smoked salmon preparation. (Photo by L. Stolpman.)

We're back with some more pictures from moto's kitchen. Take #1 explored some dishes, Take #2 showed the mad scientist side of Chef Homaru Cantu. This time we'll show the technique behind the new bagel and lox menu item, as well as get a sneak peek of a dessert by Pastry Chef Ben Roche not yet on the menu. Enjoy!

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