Small Bites

I do this occasional series where I focus on ‘one great dish’ from a chef’s menu and ask him to explain how he makes it. Today, Andy Nusser of Tarry Lodge in Port Chester goes over the (very simple) steps for making his beet and goat cheese “caprese” salad.

Here’s the story that appeared in today’s paper, too.

The 411 on Tarry Lodge.

Related posts:

Tarry Lodge Pizzaiolo and the World Pizza Championships Check Out the Menu at Mario Batali’s New Tarry Lodge in Port Chester Gourmet Mag is the First to Report in on Tarry Lodge Tarry Lodge – Hudson Valley Restaurant Week – Fall 2012