Friday, December 21, 2012
What 12 Brooklyn Chefs Want for Christmas
Posted by Cathy Erway on Fri, Dec 21, 2012 at 11:14 AM
Page 2 of 13
Michael Stokes, Van Horn Sandwich Shop
A sausage stuffer—we have already started producing brined ham, Tasso ham, and country sausage in house. I'd like the next step to be making our own andoullie and boudin as well as a duck baloney which, when pan-fried (seared?) has an almost foie like richness to it.
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