Pot Au Feu

This is what this Chef eats on his day off. Pig Tails, Beef Shanks, Fresh Boudin, and A Maryland Venison Neck. Add a few root vegetable, and onions, and slow braise for 5 hours. Thanks To Nick for the Venison Neck. Go have dinner at the Speak Easy in Canton and thank him for me when he starts on the 18th.

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This entry was posted on January 10, 2010 at 11:54 pm and is filed under Chef . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

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One Chef Obsessed

Pot Au Feu

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