This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.
lagfarmsourMatthew Wright • July 8, 2015
Even in cramped quarters the kitchen at Coco turns out some amazing food and the Cellar Bar doubles their modest seating.
Herz shows beer bloggers a lot of love, but points out that something many of us have in common, other than beer, is that we aren’t necessarily welcoming the uninitiated.