Let the good times roll: Guest chef dishes up New Orleans-inspired menu
Published 08/18/2012, Worthington Daily Globe
DENVER, Colo. — To avoid burning eyes and tears while cutting onions, keep the onions in the refrigerator. Cooking a roux for an authentic New Orleans gumbo takes time and patience. Those are just two of the many culinary lessons my brother-in-law, Donald Hinchey, learned during a recent stint as a guest chef at Sansone’s Bistro in Greenwood Village, ColoWord count: 970
The full article is available to newspaper subscribers. If you are a subscriber please log in to continue reading.