If you can do it to a chicken, why not a cow? That was the philosophy behind this attempt to create a beef version of chicken cordon bleu. It turned out to be easier, faster and far tastier than ...
In 2003, Kathleen Flinn lost her executive-level job and decided to spend her life savings attending Paris’ famed culinary school, Le Cordon Bleu. A part-time Anna Maria Island resident, Flinn, now 41 ...
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