The Ogden chef learned “what it takes to be successful in this business, how much work you need to do.”
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This week in Food & Drink
In this week’s Food & Drink: Next Childhood, Key Ingredient calves’ liver, kid-friendly restaurants
Posted inFood & Drink
Key Ingredient: Calves’ liver
Rodney Staton stuffs chicken-skin agnolotti with calves’ liver mousse
Posted inBlogs
This week in Food & Drink
In this week’s Food & Drink: El Ideas, Key Ingredient grass jelly, 12 gastropubs