Whether it is their oven Roasted Bone Marrow with pickled
fiddlehead ferns or their Pork Tenderloin with ramp butter smashed potatoes
Chef de Cuisine Matthew Kane of B & 0 American Brasserie knows how to put
spring on your plate.
A handful of us media folks we’re invited to the
B & O American Brasserie to meet the new Chef de Cuisine, Matthew Kane, to
taste his vision of spring on the plates from starters down through the brick
oven, salads, mains and through dessert.
Chef Kane has been with the B
& O American Brasserie since it has opened earning his culinary stripes and
now, finally got to design his own new menus.
Check out the slideshow and full story HERE.
Thanks for posting. I haven't been to B&O in a while. I'll have to check it out.
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