E-store Dellarosa Wine Launches In Singapore
By Kerlyn Tan
Clad in a customized leather apron, Chef Michael Hunter brought his passion for hunting and foraging to diners at a private meal in Ontario, USA. “People seem to want local, healthy, organic food. It doesn’t get more organic than wild.” Hunter quips. Using game meats such as squirrel and whitetail deer, as well as dishes such as morel soup, maple sap and cedar-infused ice, almost every ingredient used was hunted or foraged by Hunter himself. Read more at: http://goo.gl/FbRJEL
