| “Chef Raymond Southern, from Stanhope Grille in the Back Bay Hotel, is perfectly pan-searing…Striped Bass with wilted pea shoots, cob bacon tomato jus, tarragon mash… “Ingredients: 4 x 6 oz filets Striped Bass…." NECN.com |
| “Chef Raymond Southern, from Stanhope Grille in the Back Bay Hotel, is perfectly pan-searing…Striped Bass with wilted pea shoots, cob bacon tomato jus, tarragon mash… “Ingredients: 4 x 6 oz filets Striped Bass…." NECN.com |
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