Chefs Tim Hartman and Chad Michelbook prepared seven courses around the theme of the Seven Deadly Sins for the Big Table fundraiser. The third course, greed, featured dry aged prime beef with foie gras butter and brandy au jus.
April 13, 2011 in Food on Page C1
As a restaurant reviewer for several local publications, Kevin Finch thought he’d found a recipe that combined his greatest passions. “I love food and I love to write. I also …