I spent my cold and rainy day off reading through pages of some of the most personal information from some of the countries best chefs. I highly encourage anyone to seek out this book, and support the people that have put it together.
Pickled jalapeno cornbread.
Veal shortribs before a sear.
After a sear.
Mirepoix, red wine, veal stock.
Taste the rainbow.
You can find these shortribs on the menu at Terrapin for a few more weeks.
Tuesday, March 6, 2012
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment