SECRETS OF a resourceful maine chef.
| Autor: | Tep, Ratha |
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| Zdroj: | Food & Wine; Mar2008, Vol. 31 Issue 3, p146-152, 7p |
| Abstrakt: | The article focuses on the recipes offered at Five Fifty-Five restaurant offered by chef-owner Steve Corry in Portland, Maine. Corry uses Mediterranean products imported by Taylor Griffin. Vegetables grown by the Snell Family Farm in Buxton, Iowa, is used in Corry's salad of roasted beets. For his crispy-skinned roasted branzino, Mediterranean sea bass, he mixes a compound of butter using Griffin's Moulins Mahjoub capers. |
| Databáze: | Complementary Index |
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