I would prefer a red sangria, not too sweet (I don't want to be drinking fruit punch). And a description of the wine used, other liquors and fruit would be greatly appreciated. Served on a patio in a pitcher would be a plus. Thanks.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.