By San Diego Foodstuff on November 19, 2013
A few weeks ago, the San Diego Press Club held its 40 annual JAwards event and those of us in attendance got to dine at the hands of some two dozen fabulous chefs. Among them was Jenn Felmley, who was serving up an extraordinary head cheese accompanied by a tangy, crunchy giardiniera. I loved the head cheese, but it was the simple giardiniera that really made me take notice. . . .
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