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 Week at Serious Eats World Headquarters - Not much happened this week, so this slideshow is mostly filled with photos of Hambone and Yuba. Dog haters: stay away. Everyone else: you're welcome.
12 hours ago