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January 12, 2011
Join Chef Donald Link for a "Taste of Place," his new 48-episode original MSN Video series that examines the connection between fresh, local ingredients and the people connected to the land and waters that produce them. “Taste of Place” takes viewers on a tour across the country to visit local ranchers and farmers, artisan bread makers, fisherman – people who understand that “place makes the taste.”
This week join Chef Link as he visits Weisenberger Mills in Kentucky, and watch the story of a small-scale mill that “goes against the grain.” In West Virgina, meet Nicolas Heckett of Woodlands Pork who is on a mission to raise the finest pigs in America. Bringing the stories from the road back into his own kitchen, Chef Link shares his favorite recipe for a southern classic-- chicken and grits; and shows you his technique for frying bacon to perfection.
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www.DonaldLink.com
Link Restaurant Group | 930 Tchoupitoulas
New Orleans, Louisiana 70130
504.588.2189
LINK RESTAURANT GROUP: Herbsaint, Cochon, Butcher, Calcasieu |
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