You wouldn’t call these leftovers; I’m down in Louisville, Kentucky right now art directing a cookbook for my friend Chef Edward Lee, who owns 610 Magnolia Restaurant. Yesterday’s lunch was some leftovers from the Anthony Bourdain/Eric Ripert after party that Ed catered the night before. Lobster sausage with Celery Root puree, Tarragon, Grapefruit and Nigella Seeds, (top). Foie Gras with Plum pickled Okra and deep fried Black-Eyed Peas, (bottom). And in the middle, we supped on the freshest oysters from the South. (Old Salts and Rappahannock River). We’re a very happy (and lucky!) crew.