What did you eat today?
ChefTalk.com Top Picks
Well the burgers got scratched in leu of grilled venison back strap, some great sausage and lots of salads. I made a Caprese salad with cherry tomatoes halved, fresh mozzarella medallions chunked, torn basil, salt, pepper, olive oil and a little champagne vinegar. That macerated for an hour before serving and it was very good.