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The only thing smoked on my current menu is spare ribs; next week we are going thru a menu change and the ribs are going off and being replaced by smoked and them sous vide pork belly.
Working with chocolate, it's less about the cooking and more about the alchemy of foods.
Best chocolatier & confectioners in America awards 2012-2015, received for results in competitions taking place in San Francisco, Los Angeles, Seattle, Napa and Monterey.