Foodlogue from a Foodie In-Training: Bison Playing the Fiddle
May 17th, 2021 I tried bison for the first time today. It was “sous vide bison with black morel crust, fiddleheads, asparagus, fennel, radish, anise, jus, and sage oil” according to the chef. Duck fat was also involved somehow? He says it makes it better? I don’t friggin’ know guys, until I met this chef …
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