With the Chef Michel Tersiguel as our guide, we went to the Maryland Produce and Seafood markets.
He instructed on how the French subtly flip off Americans.
Just kidding. What he really did was show us all different types of food….
And how to tell if it is fresh.
My lens keep fogging going from the 35 degree store rooms to the 65 degree outside weather.
It was well worth it though.
Nice melons, Kelli.
All the food was just-off-the-truck fresh.
A choice cut of tuna.
How about some halibut?