Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:
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Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...
lobster & asparagus | white asparagus & truffle ice cream - spring vegetables & legumes