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Duck Duel Deux is done. More than 24 hours of prep work culminated in a return to the line after nearly 20 years – where I learned just how hard it is to do precision cooking for a crowd.
By on February 22, 2009 | 21 Responses
All the best meals in life start with a connection between cook and diner; this is why most of us have a soft spot for meals our mothers made. “Cooking with love” isn’t just a cliche: When everything goes right, each dish is a little present of flavor, wrapped in care and tied with skill. It doesn’t […]