The Well-Traveled (And Well-Fed) Life Of A Chef (PHOTOS)
Category: TRAVEL
Oyster tables were turning out freshly shucked oysters and the BBQ table had mac and cheese, roast pork, cornbread, fixins and pig paella. Five or six fires were burning around the space and were set in old sugarcane bowls that were formally used to cook down the cane syrup. We drank and ate our fill and headed back to the cottage for a bit more debauchery.
By Craig Deihl, Contributor
Executive Chef, Cypress, 2012-12-14