An offer to cater at the James Beard House launched Perini Ranch Steakhouse on a series of events that would bring their recognition to an international level. Tom and Lisa Perini recount core moments in the steakhouse’s history that would put them on a trajectory that would add a whole new facet to the business; mail order beef. Special guest Marian Burros, former Food Editor at the New York Times, shares her discovery of a mixup that would lead to a prize-winning tenderloin.
Podden och tillhörande omslagsbild på den här sidan tillhör
Texas Monthly. Innehållet i podden är skapat av Texas Monthly och inte av,
eller tillsammans med, Poddtoppen.
