Border Grill
The second course at Border Grill's June 6 tequila dinner: duck confit enchiladas with smoked gouda cheese, chanterelle mushrooms and bing cherry mole. by Brock Radke
The second course at Border Grill's June 6 tequila dinner: duck confit enchiladas with smoked gouda cheese, chanterelle mushrooms and bing cherry mole. by Brock Radke