From: Chef/owner Ben Ford, Ford's Filling Station, Culver City, CA. Yield: 4-6 servings. as needed, salt 2 whole lobsters 3 lb. Idaho® russet potatoes, peeled, cut into large pieces 8 Tbsp. butter, divided ½ cup milk to taste, salt and pepper ½ tsp. truffle oil as needed, canola or other light oil 8 garlic cloves 1 cup pea tendrils (or substitute ½ cup sugar snap peas, blanched and sliced) 1½ cups raw corn kernels 1 lb. Dungeness ...

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. 

Already registered? here.