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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