Following up on that front, I'm going to interview Canlis chef Jason Franey today for a story I'm working on about spring menus. And the Jepoardy question is: "What's the best way to show we are all professionals?"
This Crispy Chicken Is Pure Poetry
-
This buttery lime chicken dinner couldn’t be any dreamier.
2 hours ago
1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
Post a Comment