Chef Michael picked-up his lobster tutorial and then took us through the preparation of a hot lobster roll. It’s deservedly one of the most popular menu items at Connie & Ted’s.
All the breads and buns used at Connie & Ted’s are prepared in-house by the pastry department. This even includes the oyster crackers used in the clam chowders. Michael observed that they make everything in-house except the ketchup.
Chef Cimarusti previewed the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.
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