I am planning on doing an ambitious menu for the event September 9th at Chatam Hill Winery in Morrisville.
I am going to shoot for doing a lobster-shrimp sausage with tarragon-chive aioli, a beef short-rib hot dog with spicy kimchi, a vegan dog with slaw, and a bratwurst with braised sauerkraut.
I have my commercial kitchen all squared away, so it's time to get to work!
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