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- Mar 4, 2009
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Executive Chef Jean-Pierre Dubray of The Resort at Pelican Hill*dishes the details about the resort’s surprisingly popular items, like Thai Fettuccine. Then, he explains why farm-to-table is not a new concept—more of an ever-evolving one. All of this and more on this episode of Travel Today with Peter Greenberg from the The Resort at Pelican Hill in Newport Beach, California.*
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