Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.
Jillian Forte the Executive Chef at Sara’s Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It’s from the popular Duluth restaurant’s 20th Anniversary Cookbook. Anyone ...
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