They're doing whole-hog cooking — two whole hogs a week, in fact, from which come sausages, salamis, forcemeats, headcheese, pâtés, terrines, and all manner of charcuterie.Though Reno is hardly a crucible of modern Italian food, Estee believed the locals and visitors were ready for Campo.
By John Mariani Nearly three decades have passed since Esquire published its first annual list of the Best New Restaurants of the Year.
“è che, da regolamento, un direttore di gara iscritto all’Aia non può arbitrare senza la nostra autorizzazione.
Una volta ottenuta l’autorizzazione poi è obbligatorio scendere in campo in divisa.
Humm's workmanlike description of his magic: "We procure our chickens from Amish farms in Pennsylvania, with the head, feet, and innards intact.
A cook delicately separates the skin from the meat and pipes in a mixture of brioche, butter, black truffle, and foie gras.