Thursday, May 6, 2010

El Dorado Kitchen, Sonoma (source: SF Gate)

If the terms "farm driven" and "seasonal" are ubiquitous on today's menus, El Dorado Kitchen chef Justin Everett is shaking things up a bit with recipes like his salute to spring's stinging nettle and green garlic soup with crispy capers ($9). The theme...... (source: SF Gate) - Share on Twitter - Share on Facebook - RSS feeds and Widgets on
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