When his assistant general manager gifted him a bucket of crab apples a few months ago, chef Drew Tobin made them into a crab-apple vinaigrette to go with Goose Point oysters on the menu at The Million Dollar Cowboy Steakhouse in Jackson Hole, Wyo. We didn't know what to do with them, so first we made mead, Tobin said. [more...]
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StarChefs Los Angeles 2024 Panel Discussion
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