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Results tagged with: new england culinary institute

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Articles:
Dining - Nov. 29, 2004
Slow Food Movement spices Unkerfer's work at Sticks & Stones
Chef J. Britton Unkerfer began his culinary voyage at age 13 in his family's Door County restaurant. After cooking around the world, he now uses all he's learned from Slow Food and quality products at Brookfield's Sticks & Stones.
Tags: J. Britton Unkerfer, Slow Food Movement, Sticks & Stones, New England Culinary Institute, Door County, local farmers, Outpost, seafood, Cuneo, Piemonte, Italy, Piedmont



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