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.
With potatoes, pancetta, eggs, and cheese...what's not to love about this Spaghetti Carbonara turned potato salad? Try this served alongside barbecue chicken or pork and slaw. You can also use bacon instead of pancetta, if you like. Read more.