GourmetFest-2

Mar 6, 2016 by

Sunchoke puree with black truffle mushrooms topped off by an egg at the Father and Sons Lunch & Mark Lundaard Cooking Demo at the third annual Relais & Chateaux GourmetFest in Carmel-by-the-Sea, California. (Photo: Heather Cassell)

Sunchoke puree with black truffle mushrooms topped off by an egg at the Father and Sons Lunch & Mark Lundaard Cooking Demo at the third annual Relais & Chateaux GourmetFest in Carmel-by-the-Sea, California. (Photo: Heather Cassell)

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