Scottish Salmon, Lychee Caviar, Powdered Blood Orange Olive Oil
Posted by Chef Jens Muenchenbach After getting our little caviar gadget yesterday from our friend Rod Markus of Rare Tea Cellars and Pasture 2 Plate, I wanted to put the new toy to work immediately to see how much more efficient it could make us. I know that this gimmick is already an old one, but I still [...]
