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Title:
Tri-Valley, California Chef's Corner The Peasant and The Pear May/June 2009
Description:
This month we made PAELLA DE LA TIERRA with Executive Chef Rodney Worth of The Peasant and the Pear in Downtown Danville, CA. The PAELLA DE LA TIERRA is made with Roasted chicken, Portugese sausage, & Santo Tomas rice cooked in Spanish saffron broth with roasted red peppers, onions, garlic & peas. Owner and Executive Chef Rodney Worth was awarded the 2008 Diablos Best of Award, for Best Chef of the East Bay. http://www.thepeasantandthepear.com
Author:
TriValleycvb
Tags:
paella, chicken, tri-valley, trivalley, chefs corner, peasant and the pear, pear, saffron, rodney worth, best chef, award winng,
Tri-Valley, California Chef's Corner The Peasant and The Pear May/June 2009
Description:
This month we made PAELLA DE LA TIERRA with Executive Chef Rodney Worth of The Peasant and the Pear in Downtown Danville, CA. The PAELLA DE LA TIERRA is made with Roasted chicken, Portugese sausage, & Santo Tomas rice cooked in Spanish saffron broth with roasted red peppers, onions, garlic & peas. Owner and Executive Chef Rodney Worth was awarded the 2008 Diablos Best of Award, for Best Chef of the East Bay. http://www.thepeasantandthepear.com
Author:
TriValleycvb
Tags:
paella, chicken, tri-valley, trivalley, chefs corner, peasant and the pear, pear, saffron, rodney worth, best chef, award winng,
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