UP ON THE MENU. IF YOU LOVE NEW ENGLAND FOOD, WE HAVE CARROTS, RUTABAGA, CELERY ROOT, PARSNIP, SOME POTATO, AND A LITTLE HISTORY. WE’RE IN THE ORIGINAL MILL THAT PAUL REVERE AND HIS SON BUILT IN THE ...
The second version used bouillon powder diluted with plain old tap water, but chef Charles Pelletier personally introduced it, informing diners at each table in turn that the dish was inspired by a ...
New Mexico’s “Taste the Tradition” Chef Ambassador Program is giving chefs the opportunity to advocate for local agriculture, connect with consumers, and showcase New Mexico-grown products on the ...
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