Food Wine & A Bird

An Epicurean Adventure with a Little Blue Bird

Menu

  • About
  • The Kitchen

Lou creates spring in a bowl 

Rhubarb, radish, shalot, fennel, mint, pea shoots and onions. Yo.



Share this:

  • Twitter
  • Facebook

Like this:

Like Loading...

Related

Posted in Uncategorized on March 30, 2015 by jaredknight.com.

Post navigation

← B.f.f’s
Bronzino  →
Blog at WordPress.com.
  • Follow Following
    • Food Wine & A Bird
    • Already have a WordPress.com account? Log in now.
    • Food Wine & A Bird
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
%d bloggers like this: