A Wild Take on Escoffier | Steven Rinella
This is a Vintage Selection from 2006
The Banter
The Guys discuss new trends in desserts as Francis nurses his sugar hangover.
The Conversation
The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to blue trout, don’t miss this epic adventure! (You won’t believe what he went through to acquire squab.)
The Inside Track
The Guys were fascinated by Steven Rinella’s determination to cook obscure dishes from Escoffier and were eager to speak with…
The skinny
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