Deviled Rabbit (EP4)
Résumé de l'épisode 4
For a dinner honoring James Beard, the menu includes Kentucky Ham Puffs, Seattle Smoked Salmon, Roast Deviled Rabbit and Orange Souffle with Apricot Sauce. With chef Jean-Pierre Goyenvalle of Le Lion D’or in Washington, DC and wine expert Richard Maher of Beringer Vineyards in St. Helena, CA.