Chef Ryan Hardy Brings The Cuisine Of Charlie Bird To The Daily Meal Slideshow

Chef Hardy cuts thin slices of the crudo, smoked ham leg from Kentucky, which was used later in his uni crostini.

These arancini were unusual because they didn't contain rice! Instead, the fried balls were filled with eggplant, Parmigiano, and seasoned with lime and cilantro.

These dainty seashells were filled with scallops, langoustine and crab crudo.

Chef Hardy said that even if you didn't like liver, his dish would make you forget about any previously-conceived negative opinions.

The artful display of crudo seshells required careful placement.

How do you make focaccia even better? By deep-frying it, of course.

Every chef that visits The Daily Meal has to sign our whiteboard.