I just moved to Arizona and met many people who have never had Dungeness crab, so I thought I'd bring some back from SF during crab season. Any advice on how to pack and keep them alive for the 6-hr trip? TIA.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Yes, Cotton Candy Grapes Are Real—Here’s Where to Find Them