I started my day at the interactive workshop conducted by Ken Oringer of Boston's Clio restaurant. A regular to the International Chefs Congress, I first became an admirer of Ken when he made the most delicious oyster chowder for the cocktail hour in 2006. Served inside a hollowed-out egg shell with tiny straws, I must have consumed at least twenty of them.
|Ken Oringer's Lamb Belly|
Read the full article on my Huffington Post Food Blog: