Sustainable Food Center: Peche
Chef John Lichtenberger makes a roasted rack of lamb with rainbow chard and red carrots and talks about the upcoming Farm to Plate event on May 9th at the Barr Mansion which benefits the Sustainable Food Center.
Chef John Lichtenberger makes a roasted rack of lamb with rainbow chard and red carrots and talks about the upcoming Farm to Plate event on May 9th at the Barr Mansion which benefits the Sustainable Food Center.