Michael Ruhlman FARM LIFE: Berkshire hogs (top); free-ranging sheep and lamb (bottom). I've recently been reacquainted with a lamb farmer in Pennsylvania I wrote about nearly 10 years ago for The French Laundry Cookbook because of his efforts to bring his very carefully raised lamb, once available only to a few restaurant chefs (such as Thomas Keller, whom he is partnering with here), to the retail market. As a writer who spends a lot of time in professional kitchens but who ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.