Well my spinach salad love continues - today it's blue cheese, bacon, walnut/champagne vinegar, tomatoes and lump crab. What would you suggest I do with the crab? Just add as is or rewarm with some seasonings?
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.