I came across a rib eye roast in the back of my freezer that is around 13 months old. It's wrapped in cellophane and butcher paper. I really don't see any freezer burn on it. Do you think it's still good? Thank You
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.