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 recipes 

› Asparagus Flan with Smoked Salmon-Potato Salad
› Shrimp or Crayfish Clemenceau
› Cashew Butter, Pepper Jelly & Duck Sandwich
› Pork Medallions with Prosciutto, Fontina and Marsala Sauce

 

Creative, passionate Chef de Cuisine needed for Ken Oringer's Clio restaurant in Boston.
Seared Striped Bass with Maitake Mushroom, Bok Choy, Hijiki Seaweed, and Ginger Soy Broth
Join us on Tuesday, November 3rd to celebrate the Boston Rising Stars!
Check out our brand new cookbook section!


  

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