Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8
Roasted parsnip soup, red wine braised beef shank, Fourme d’Ambert Read More »
This was the dish we served at the 2017 Bailey Boushay House Chef’s Dinner. A good choices for either a warm, filling first course or, with a green salad, a light but satisfying supper during the cold winter months. Serves 8