请调整浏览器窗口大小或者请使用手机查看!
Two masters of the tailgate create unique food in Clemson, including Coffee-rubbed pork and a Poketta sandwich.
Chef Sonya Cote serves up a braised pork belly and rabbit skewer while the Chefs of Della Terra Supper Club grill up a persimmon glazed quail.
We visit rival schools in Florida to see two chefs create amazing tailgate feasts with local seafood.