|Saturday, Nov 24, 2012 - 10:00 AM
"Halibut Two Ways"
Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms. G
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