Saturday, October 1, 2011

Next Up: A Spicy Cornell-Educated Calabrian Spatchcock

2 comments:

Chris K. said...

Hahaha! Very nice, Chef!

I'm making pumpkin soup this afternoon... inside a pumpkin. We've been getting heirloom varieties from our CSA farmer, and one can only make so much bread and pies.

Anonymous said...

chef john = baller