Sometimes, celebrity chefs stab kettle cooked potato chips into half of a frozen, store-bought chocolate marbled cheesecake and call it art. Other times, they add six cheeses to macaroni. Last Friday, among other things, I learned that six cheeses is far too many cheeses for macaroni. Me and three of my friends willingly chose to take the…
The post Donkey Sauce Is Just Aioli, and Other Things I Learned at Guy Fieri’s Philly Restaurant appeared first on Philadelphia Magazine.
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