Chef at Sonoma's Enclos talks about turning dried fish heads and lobster shells into intense flavors
Автор: The Press Democrat
Загружено: 2025-01-22
Просмотров: 939
Описание:
Enclos chef Brian Limoges explains the hanging fish heads, spines and lobster shells drying in the hearth to create a more intense flavor when the kitchen adds them to the fish fumet used as the base for sauces at the hottest new restaurant in Sonoma. (Video by John Burgess / The Press Democrat)
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