Salish Lodge & Spa executive chef Roy Breiman uses handmade prosciutto from Armandino Batali’s Salumi in Seattle. The Parmesan cheese is imported; the arugula and pears are locally grown. The salad, ...
Michael Ruhlman explains what Culatello is and confesses that he has cured his own Culatello at home in his clothes closet. Hear the rest of Michael’s interview with Evan this Saturday on Good Food.
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