No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
A beautiful and angry send-off to Fugaise by Andrew Zimmern. “Don Saunders is a gentleman and a great talent with a ton of passion, and I wish he was cooking in a restaurant where more customers could see that…”
