Easter Brunch With Chef Bernard
Easter is approaching rapidly but are you ready with this year's menu?
Executive Chef Bernard Guillas, from The Marine Room in La Jolla, stopped by our studio to prepare his Garlic Studded Roast Leg of Lamb with Goat Cheese. He included Twice-Baked Potato, Warm Green Bean Salad, Honey- Glazed Shallots and Cardamom Sauce. To view the entire segment, click on the video icon above. |
