Food and more food

by

lebecfin

I heard from a little birdie that famed Chef Georges Perrier of Le Bec Fin, who is doing a live culinary demonstration at the Flower Show on March 7 at 3 p.m., will be sharing his recipe for charred diver scallop with fresh and candied violets, orange blossom consommé and pousse pied. Delicious!

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