March 31, 2017 Miso @ RRC - David Lipnowski
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DAVID LIPNOWSKI / WINNIPEG FREE PRESS

Koji and other ingredients that go into making: smoked bone broth, nutty kernels, cocoa crémeux as well as beer from Torque Brewery and Farmery Brewery during a presentation at RRC’s Paterson GlobalFoods Institute Friday March 31, 2017.