Hospitality Business Magazine

Course 3 – “Lechon” – Confit Pork Belly with Sarsa Sauce, Jerusalem Artichoke Puree, Heirloom Carrots and Duck Fat Potato Crisps.

Hospitality Business October 22, 2015

Course 3 – “Lechon” – Confit Pork Belly with Sarsa Sauce, Jerusalem Artichoke Puree, Heirloom Carrots and Duck Fat Potato Crisps.

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