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?"
A Taste of Now
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Go big on asparagus while it’s in season: Slather it with miso-chile sauce,
toss it in a creamy pasta with peas and mint or pair seared stalks with
cashews...
13 hours ago
1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
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