18 Oct 2019admin Closer I get to the source of food, less I want to do with them. But more I want to show off . Reminds me of the transition of a 3 Micheline Star chef friend who moved from NYC to Napa. Less techniques, more respect. Here, also featuring the eggs by the ladies. Thank you.
18 Oct 2019admin What to do with all the colors nature gives us. Crudités are truly underrated. Holidays are coming. Impress your guests.
