Chef's Quick Tip: Bagna Cauda Dip
<p>Chef Ben from the Tavern at the GrayBarns teaches us how to make one of his favorite condiments.</p>
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Aug 29, 2018, 4:09 PM
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Updated 2,311 days ago
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Chef Ben from the Tavern at the GrayBarns teaches us how to make one of his favorite condiments.
Chef Ben Freemole is being recognized at the Greenwich Wine and Food Festival - Sept. 21 and 22 - as one of this year’s most innovative chefs.
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