July 2, 2014
Brandon Smith’s first “Underground Supper Club” featured many delectable dishes, including a salad with dehydrated farmer’s cheese, mandarin slices, pickled shallots and a pecan pig-jowl granola, topped with a thyme sorghum vinaigrette.
July 2, 2014
Brandon Smith’s first “Underground Supper Club” featured many delectable dishes, including a salad with dehydrated farmer’s cheese, mandarin slices, pickled shallots and a pecan pig-jowl granola, topped with a thyme sorghum vinaigrette.
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