A couple weeks ago I prepared one of the most satisfying meals I’ve ever made! I stole this idea from one of my favorite dishes at my favorite new restaurant, Public Kitchen in the Renaissance in Providence! The owner is a client at LbF and we talk a lot of shop during our sessions. The chef there is into the WAPF philosophy and makes his own fermented dishes and broths, among many other amazing items!
Bacon and Kimchi
Published 04/23/2014