Bone marrow risotto, shellfish broth, crispy ginger, citrus powder
This entry was posted on January 1, 2015 at 1:10 pm and is filed under beef, black bass, Chef, My Work, Offal with tags bone marrow risotto, Chesapeake Bay Black Bass, citrus powder, crispy ginger, shellfish broth. 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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