谁需要肉当有海鲜熟食店?vwin德赢ac米兰

最近,厨师在熟食店的趋势已经超出肉海鲜。vwin德赢ac米兰凯西的Nostrana在俄勒冈州的波特兰市,浓汤的金枪鱼与黄油、奶油、酸豆和柠檬创建一个脑袋,她说的是“性感但不重。”Danny Grant of Miami’s 1826 Restaurant & Lounge blends velvety béarnaise sauce with king crab and scallops to make a luxe terrine. And when chef Tim Graham realized that the cured-meat plate he’d designed for Travelle in Chicago was out of sync with the rest of his Mediterranean-influenced menu, he introduced a platter (left) with an octopus “mosaic” resembling headcheese, smoked whitefish rillettes mimicking pork rillettes and a pâté made from lobster meat.

配方:金枪鱼头