|Saturday, Mar 9, 2013 - 11:00 AM
"Spotlight On Crusts"
Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust. D
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