Chef Brown describes the process that he goes through to prepare the meat for dishes such as the hog jowl bacon and egg sandwich on Jack Daniels french toast, available at the Capitol Grille. Check out the article here.
Wednesday, December 30, 2009
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Greetings.
ReplyDeleteI'm new around here, just 2 months ago I opened my first blog (Spain, Catalonia), the truth I love your work, you have an amazing blog, maybe someday reach your level.
Kisses
Nuria