Sing for Your Supper with Bob Waggoner
Fri, 11/29/2013 - 1:30pm

Bob serves up a beautiful Skillet-Seared Foie Gras over a sweet potato mousseline with candied pecans in a maple-yuzu vinaigrette. Next, he and the audience “chef of the day” create a delectable Seared Angus Beef Tenderloin over Pencil Asparagus, accompanied by pearl onions and smoked bacon-thyme jus and paired with a luscious cabernet.