Pilfering the Bar and Cooking with Bitters

Lisa Elbert and the STARCHEFS team shares a tip from San Francisco’s Rich Table, Chef Brandon Rice uses bitters (and gin, and Campari) for a cocktail-themed foie composition.

Food & Drink, Style, Drinks and Spirits, Tips and TricksCynthia SutterJuly 15, 2016Lisa Elbert, Bitters, San Francisco's Rich Table, Chef Brandon Rice, kumquat-Campari-vermouth jam, gin-cured foie gras torchon, STARCHEFS, starchefs.com, NegroniComment