Iowa prosciutto wrapped veal meatloaf, pomme dauphine, romanesco, sauce perigord, Sorrell
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This entry was posted on March 6, 2016 at 2:49 pm and is filed under beef, charcuterie, Chef, farm, Herbs, My Work, Pastry, The Greatest Animal, Wilbur Cox Jr. with tags Baltimore, carnivore, chefs, chefs of wordpress, cooking, gastronomy, LA quercia acorn prosciutto, Maryland, meat, pomme dauphine, romanesco, truffle, veal, veal meatloaf. You can follow any responses to this entry through the RSS 2.0 feed.
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