Chef Alain Bossé, The Kilted Chef, and Chef Jose Duarté of Taranta.I was recently invited by the Canadian Consulate General in Boston to attend an evening of sustainable seafood presented at Le Cordon Bleu Culinary School in Cambridge. Students helped the Chefs prepare a variety of mussell and lobster dishes for guests and gave us lots of cooking tips and interesting information. For instance, did you know that our friends in Canada grow over 50 million pounds of mussells a year? I sat with a...
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