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The last dish was a real winner and unfortunately, I was too stuffed to eat all of it. It was a wagyu ox cheek served over web design a som tum salad and coconut rice. The ox cheek was braised until soft and then coated with ground roasted rice and then fried quickly until web design crispy on the outside. This was a glorious dish. I loved the contrast of crispy and soft and the flavors of the ox cheek married with the very Thai salad and the sweet, rich coconut rice were divine. I can't wait for this to be on web design the menu at Graze. I can see myself ordering it over and over again. In fact, I can't wait for Graze to open. Chef Dane tells me it will soft-open soon with an official launch in mid-to-end April. You can bet I'll be there as soon as it opens its doors. posted by Chubby Hubby on 17.3.06 1 cook(s) in the kitchen Monday, March 13, 2006 White rubber wellies and squid ink pasta One of the great things about having lifestyle journalists as friends is that they're always sussing out new or cool places to check out.
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