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Tarragon scented Oyster, Aparagus Bisque | ZenKimchi
This is the first in a series of recipes from my brother Ben, a talented up-and-coming chef in Atlanta. A graduate of Johnson and Wales in Charleston, Ben has worked in some of the coolest restaurants in Atlanta, including Pricci, Corner Cafe, and Portofino. He is now sous chef at the famous tapas bar, Eclipse …