I usually alternate at home but never even get asked when I order at a bar. Until the other night at Lucca in the North End. Decent selections of bourbons (I let the bartender pick and ended up with Buffalo Trace). But I didn't get a cherry!
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.