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- May 16th, 2012
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Sous Vide Opakapaka w/ crab agnolotti, stinging nettle nage & dehydrated fennel.
Sous Vide Opakapaka w/ crab agnolotti, stinging nettle nage & dehydrated fennel.
For full interview click here http://www.carriemccully.com/2011/12/proust-kitchenaire-chef-jason-fullilove-2/
For full article follow link http://www.firetofeast.com/food-for-thought/2011/8/21/chef-a-balance-between-sustenance-and-art-part-i.html
For the full article on fire to feast follow this link:
http://www.firetofeast.com/food-for-thought/2011/8/21/chef-a-balance-between-sustenance-and-art-part-i.html
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