Dishes include beer braised Mattinata sausage and mac and cheese with Fresno chiles and ham hocks.
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The Wirtshaus chef will first prepare a "head to tail fin" menu of sustainable seafood.
Chef Gianfranco Minuz plans tagliatelle with rooster offal and chilled roulade of capon breast.
The enchanting West Hollywood restaurant is doing a monthly nose-to-tail dinner with a full breakdown by Jordan Toft.
Susan Feniger and Mary Sue Milliken welcome a culinary trendsetter from the U.K.