Holiday Chef with Burtons

Another Holiday Chef view for the article “Tradition in the Kitchen” by writer/editor Doug Sparks for Merrimack Valley Magazine.

I made a trip to Burtons in Shrewsbury MA to meet with Corporate Chef Daniel Greenough for his family recipe.

Cider Braised Short Ribs with Cranberry Chestnut Stuffing and a Scallop Crudo with Grapefruit, Fennel and Vanilla. Check out his recipes in the Holiday issue of Merrimack Valley Magazine.

This entry was posted in Architecture, Editorial, Food, Portrait.