Summary: Chef Walter Staib, of City Tavern, makes cornmeal fried oysters with herb rémoulade. He also makes pork medallions with Thomas Jefferson Ale, as he serves at his historic restaurant in Philadelphia
Summary: Chef Walter Staib, of City Tavern, makes cornmeal fried oysters with herb rémoulade. He also makes pork medallions with Thomas Jefferson Ale, as he serves at his historic restaurant in Philadelphia