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Christina Marie Carrion

Baltimore, Maryland, United States

Chef Instructor at Lincoln Culinary Institute

Heirloom tomatoes from the garden
Stuffed Pork Loin
Fall, 2014 Tasting Menu
Ready to roast for marinara sauce
Hand- picked raspberries for jams & sauces
Sweetbread & Foie Gras terrine
Duck rillettes on toasted brioche and rye rounds with a smoked heirloom tomato marmalade.