Plate & Pour 110
Episode 10 | 26m 55s
Chris Bianco shows Mark his latest venture, Tratto and how he uses his passion for local wheat to create his spectacular pasta dishes. And Chef Nobuo shares his unusual path from Japan to opening the highly acclaimed Nobuo at Teeter House. Plus, we head to Seacat Gardens to see how a guy in tech is now known for his incredible produce.
Aired: 03/28/19Video has closed captioning.