Here's a pastry chef demonstrating how to stretch peanut brittle after it is poured out onto an oiled marble surface:
We tried the duck procuitto with melon and figs at their innovation center, The Greystone Grill:
Wednesday, September 30, 2009
Central Intelligence Agency
No, the other CIA. Alison joined me for a visit to Culinary Institute of America at Greystone for their admissions open house. Awesome facility.
Here's a pastry chef demonstrating how to stretch peanut brittle after it is poured out onto an oiled marble surface:
We tried the duck procuitto with melon and figs at their innovation center, The Greystone Grill:
Here's a pastry chef demonstrating how to stretch peanut brittle after it is poured out onto an oiled marble surface:
We tried the duck procuitto with melon and figs at their innovation center, The Greystone Grill:
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