50 art&culture;
EXECUTIVE CHEF ZACH BELL
Addison Reserve Country Club, Delray Beach
"This dish was created in my favorite season—
spring—the season of rebirth, refinement, and
delicacy. To make what I call Shigoku Oyster
Printaniere, I used French asparagus,
abalone mushroom, smoked wild char roe, dill
pollen, meyer lemon, and seabeans."