22 Apr Craig Shelton: The Science of Running a Restaurant
Some might call him a mad scientist. Others might call him a philosopher, passionate artist, and clever businessman. His staff calls him Chef....
Some might call him a mad scientist. Others might call him a philosopher, passionate artist, and clever businessman. His staff calls him Chef....
In our minds there is no finer way to present the fresh flavor of spring peas....
This dish can be served as an appetizer or a side. It captures the fresh essence and delicate flavor of spring asparagus. ...
The final addition of sweet mascarpone elevates this dessert to an ethereal conclusion for any meal....
This impressive and flavorful salad is perfect for any meal – from the most casual of gatherings to an elegant gourmet meal. ...
Every time I think Kelly Cline has outdone herself, she sends along another photo that sets me to swooning. The woman is killing me. :)She and I have such a wonderfully symbiotic sense of aesthetics -- it's as if she can read my mind when we discuss shots for upcoming...