Photos: Todd Ginsberg's deli delights

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Photos: Todd Ginsberg's deli delights

The General Muir's Todd Ginsberg whips up a batch of chopped liver, along with pecan-crusted french toast and a vegetarian reuben.

Chef Todd Ginsberg's Chopped Liver spread on a piece of pletzel bread. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Chopped Liver spread on a piece of pletzel bread. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Chopped Liver spread on a piece of pletzel bread. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg cooks chicken livers in a saute pan at the General Muir. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Using a two knife method Chef Todd Ginsberg chops the livers and onions. (Photography by Renee Brock/Special)

Using a two knife method Chef Todd Ginsberg chops the livers and cold pieces of butter. (Photography by Renee Brock/Special)

Chef Todd Ginsberg seasons the chopped liver with cognac. (Photography by Renee Brock/Special)

General Muir Chef, Todd Ginsberg (Photography by Renee Brock/Special)

General Muir Chef, Todd Ginsberg (Photography by Renee Brock/Special)

A mixture of egg, vanilla, and cream is made to dredge the slices of challah to make French Toast. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Slices of challah are dredged in a mixture of egg, vanilla, and cream. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

After being dredged in the egg mixture slices of challah are then placed in a cornflake-pecan mixture. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

After the bread is browned on both sides the skillet is placed in the oven and bakes until the bread puffs up and is just cooked through, 5-8 minutes. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Spiced butter is made by mixing butter with orange zest, cinnamon, and salt in a stand mixer. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Pecan-Crusted French Toast with Roasted Bananas, Spiced Butter and Maple Syrup (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Pecan-Crusted French Toast with Roasted Bananas, Spiced Butter and Maple Syrup (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Pecan-Crusted French Toast with Roasted Bananas, Spiced Butter and Maple Syrup (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Pecan-Crusted French Toast with Roasted Bananas, Spiced Butter and Maple Syrup (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Pecan-Crusted French Toast with Roasted Bananas, Spiced Butter and Maple Syrup (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

Chef Todd Ginsberg's Vegetarian Reuben (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

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Chef Todd Ginsberg's Chopped Liver spread on a piece of pletzel bread. (styling by Chef Todd Ginsberg) (Photography by Renee Brock/Special)

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