Sunflower Seed Risotto, confit artichoke, persimmon, and shaved foie gras torchon
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This entry was posted on January 12, 2016 at 9:32 am and is filed under braise, charcuterie, Chef, confit, Equipment, foie gras, fruit, My Work, Offal, quail, Tools, vegetables, Wilbur Cox Jr. with tags Cavendish Quail, confit artichoke, foie gras, game bird, Persimmon, Quail, Sunflower Seed Risotto, Torchon. You can follow any responses to this entry through the RSS 2.0 feed.
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