Shoyu Duck Rillette, Apricot Ume Compote, Crostini
Coming soon…
We did this dish in menu development today. One of our cooks, David Fujimura, took the challenge of utilizing the extra duck legs that we had. It evolved into...
Sonny,
I am still so proud of you. Today was a very big day for you. You saw the real deal today, the pick and competition for the national representative for the Bocuse d'Or world event. What you saw today was at a really...
Sonny,
Like I told you before, you are a winner in my eyes regardless of the outcome. I am proud of you for how you performed from two weeks ago. You put in the time. You did the journey. You walked the talk, and you took...
