Mushrooms and butter and garlic, oh my! Think you’ve been there, done that? Trust us, you haven’t. Not like this. Read on to understand this recipe’s brilliance.
Canadian chef Jeff Crump honed his culinary skills at several celebrated restaurants, including Lumière in Vancouver, B.C., Chez Panisse in Berkeley, CA, and The Fat Duck in Bray, England. He's now a leader of the Canadian Slow Food movement and the executive chef at Ancaster Old Mill in Ontario. Bettina Schormann studied pastry arts in Toronto, Paris, and New York City, is also a member of Slow Food, and is a pastry chef at the Ancaster Old Mill. Earth to Table is their first book and showcases their shared philosophy of cooking local, seasonal ingredients.