NewsWhore
07-25-2010, 02:00 AM
At the Teahouse restaurant in Vancouver's Stanley Park, executive chef Francois Gagnon snips a tiny cluster of chive flowers to decorate his chopped scallop amuse-bouche.
More... (http://story.haitisun.com/index.php/ct/9/cid/8d0a8b42a4163d9f/id/37200224/)
More... (http://story.haitisun.com/index.php/ct/9/cid/8d0a8b42a4163d9f/id/37200224/)