Mushroom Duxelles & Asparagus Grilled Cheese #SundaySupper
By Foxes Love Lemons on April 06, 2014
Some of my culinary school classes started at 5:30 in the morning. By the time I got to school, many of the chefs and teaching assistants had already been hard at work for an hour or more, prepping the food needed for the day’s service at the student-run restaurant. The hardest part of those early classes wasn’t actually waking up before dawn. . . .
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