Chefs Collaborative National Summit 2011 - New Orleans : Making Sausage with Chef Spencer

Minch @ Emeril’s Delmonico - Part 2

And here are the finished products—some rabbit pate, capicola, and the Italian sausage Chef Spencer

made just minutes prior. He also gave us a tour of the rest of the restaurant, including the wine den

and aging fridge.


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Posted on Monday, 7 November
Tagged as: emeril   pate   capicola   spencer minch  
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