A Note from Chef Tom – This is my 100th Column here on DBAWIS. Thanks to all.
A Note to Chef Tom from the Editor – Grateful to have you here …and this recipe has my name written all over it. Thank YOU!
I have a supper club that’s been going for over fifteen years with about twelve to fifteen cooking enthusiasts. Having it on Zoom is weird, but we’ve been doing it since the beginning. Each meal has a different theme, which is usually a country, or a region of a country. We’ve been around the world a few times. Once we even did Nepal, Bhutan and Tibet.
Segarini: Don't Believe a Word I Say 