Comment on Brooksby’s Walk 7 Course Bespoke Menu Featuring Parmigianno Reggiano by Ali Rost.

We’re huge cheese lovers at our house too and Parmesan is one we always have in the fridge. A few of my favorite ways to use it? Lately, I’ve been making a Parmesan broth with kale and white beans (yum!) and also something as simple as sprinkling it on my morning eggs. It’s the best! x

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Someone told me once the secret to a good restaurant. If the bathrooms are spotless, you can bet the kitchen will be too. I’ve never forgotten it and have yet to find an instance where she’s been wrong! x


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