Bespoke Meuwly’s Sausage with Fermented Blackberry Mustard @ Tryst

Written By Peter Keith
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Bespoke Meuwly’s Sausage with Fermented Blackberry Mustard and a salad of Cabbage, Radish, and Apple with Orange Maple Vinaigrette by chef Zach Eaton at Tryst Wine and Small Plates

https://www.trystexperience.com/

Peter Keith
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