On Sunday Nat and I went up to 10th avenue in Chelsea to go to a food event. We couldn’t get in so Nat offered to take me to brunch at Trestle on Tenth. She had been there before and swore it was good. It’s always nice when someone takes you out to eat.

The photo above is of the duck confit hash. As you can see the hollandaise sauce does not cover all of the potatoes and duck. I love hollandaise sauce and I didn’t want to have a bit of this dish without some hollandaise sauce involved so I had to be strategic with each bite. When this is the case I like to eat my plate in a circle so that each bite has some hollandaise but you end up with the bulk of it for your last bites. I also would employ this technique at Lupe’s East LA Kitchen when I ate the tostada salad. Not only does it look cool having a ring of food getting smaller and smaller with each bite but it also allows for maximum flavor with each bite.