Whole Trout and Pinot d’Alsace
Jul 9th, 2008 | By Nick Benz | Category: Featured ArticlesChef Nick Benz discusses his weekly pairing of Roasted Whole Trout with a Beurre Blanc, Chinese Long Beans and Fingerling Potatoes and Pinot d’Alsace.
Chef Nick Benz discusses his weekly pairing of Roasted Whole Trout with a Beurre Blanc, Chinese Long Beans and Fingerling Potatoes and Pinot d’Alsace.