Red meat is on a roll.
In fact, it's on more rolls, more forks and more plates today than at any time in the past 20 years. But, in fact, we're selling more now than when I took over the store 25 years ago. I have a standing argument with my husband about how to thicken pan juices to make gravy. He uses flour, and I prefer cornstarch mixed with water. That's the eternal question for Royer Smith, executive chef at the Pennsylvania Convention Center.