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?"
Sesame Noodles, Buttered Biscuits, Charred Cabbage, Huevos Rancheros
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The weekend is here. Let’s eat.
1 hour ago
1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
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