Challenged to create a dish with crabapples, Scott Manley puts them into strudel and ice cream.
Tag: Table Donkey and Stick
Posted inBlogs
How a chef cures meats for Chicago’s first-ever Charcuterie Week
It’s Charc Week, and here’s how Scott Manley of Table, Donkey & Stick made his entries in the multi-restaurant celebration of cured meats.
Posted inBlogs
Go choco-nutty and offal-licious, pork hock and vegan strippers in Portland, and more things coming up
El Ideas has a guest, 1,000 pounds of chocolate await you, Cleetus wants you to try his beer, and more.