I just saw this the other day for the first time (here in NYC). Didn't get it. Has anyone had it yet? With the hop shortage/sky high prices, is this the start of a change towards more malt, less hops in the craft beer scene?
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.