watching the food network today and bobby flay showed the inside of wolfgang's. He states that wolfgangs broils the meat at over 700 degrees.bobby made a nice ribeye on tv but i am ready for wolfgangs ribeye. anyone tried it yet?
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.
What's in your lunch box?
Lunch boxes through the decades in America (and their contents).
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