Ten Minutes to Dinner: Behind the Scenes of a Chicago Wedding
Behind the Service, a series by Chef Gerard Bonner of ChefBnbEats At 5:00 p.m., cocktail hour was beginning. I was heading to a gas station to buy propane. We had started the croquettes around 4:20, maybe 4:30, running big batches through the turkey fryer. Then around 4:50 someone told me we were out of gas.
Ten Minutes to Dinner: Behind the Scenes of a Chicago Wedding Read More ยป