Av csbarrett
It was also supposed to have brined grouse, but the chef couldn’t get grouse, so he added a lamb broth. Served with Balvenie Doublewood, Aged 12 Years. Created by Chef Paul Rogalski, Calgary.
Av csbarrett
It was also supposed to have brined grouse, but the chef couldn’t get grouse, so he added a lamb broth. Served with Balvenie Doublewood, Aged 12 Years. Created by Chef Paul Rogalski, Calgary.