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Chef Swihart Hones Time Saving Seafood Shortcake
Indiana born chef Blake Emerson Swihart shares home kitchen shortcuts for Seafood Shortcake a one dish meal in a creamy clam juice and milk sauce served over baked biscuits and vegetables. He also updates Brunswick Stew using chicken corn on the cob and Fordhook lima beans and explains modern shelf ingredients for quick year round cooking.
MENTIONED IN THIS ARTICLE
America
Blake Emerson Swihart
Culinary Institute of America
New York City
Swihart
New England
South
Midwest