11-24-23 For the main course, turkey-thigh confit took centerstage. Pan-seared green beans with mushrooms, juilienned yellow peppers garnished with crispy panchette and yellow potatoes oven-roasted in duck fat and tossed with a sage, thyme, and parsley herb blend played supporting roles.
11-24-23 For the main course, turkey-thigh confit took centerstage. Pan-seared green beans with mushrooms, juilienned yellow peppers garnished with crispy panchette and yellow potatoes oven-roasted in duck fat and tossed with a sage, thyme, and parsley herb blend played supporting roles.
