Green Plate Special sardine dish at Central Provisions

PORTLAND, ME - AUGUST 7: Central Provisions owner and Executive Chef Chris Gould plucks the petals from a wild bergamont flower to garnish a Sardine dish using a herring grilled in grape seed oil, deboned and placed on toasted house white bread and garnished with Harissa, radish and radish pod, borage flowers, sea salt, wild bergamont, and olive oil to finish. (Photo by Gordon Chibroski/Portland Portland Press Herald via Getty Images)
PORTLAND, ME - AUGUST 7: Central Provisions owner and Executive Chef Chris Gould plucks the petals from a wild bergamont flower to garnish a Sardine dish using a herring grilled in grape seed oil, deboned and placed on toasted house white bread and garnished with Harissa, radish and radish pod, borage flowers, sea salt, wild bergamont, and olive oil to finish. (Photo by Gordon Chibroski/Portland Portland Press Herald via Getty Images)
Green Plate Special sardine dish at Central Provisions
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Credit:
Portland Press Herald / Contributor
Editorial #:
453783978
Collection:
Portland Press Herald
Date created:
07 August, 2014
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Source:
Portland Press Herald