Trout Caviar presents a marvelous essay calling for more area restaurants to follow in the footsteps of Ngon Bistro and aggressively incorporate local, seasonal foods into cooking traditions other than French. Plus: a recipe for Sichuan Braised Chicken with Chestnuts.
Rillettes With a Side of Kimchi
One Comment
Comments are closed.
Easily one of the most compelling blogs/writers in the area. Trout Caviar is always on my reading list.