All You Can Feast
Free on SceneLog — log in or create an account to track it.
Overview
Chef Roger Mooking travels to Llano Soco Ranch in Chico, California, where he helps stew roast a 30 pound porchetta. Later, he offers a hand to caterers in Sandy, Oregon, preparing to serve roasted mussels and a stew made of white bean, chorizo and clams.
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.