PREVIEW
... he table.
My attention was immediately captivated by the delicious-looking food.
"Try this stir-fried cartilage."
Sebastian Forrest ladled a bowlful and handed it to me. "It’s a stir-fry with all sorts of wild mushrooms and pork cartilage. The cartilage soaks up the sauce, so it tastes pretty good."
I quickly took a bite—it was more than just "pretty good." It was absolutely divine, tender and savory. ’My taste buds feel like they’re exploding with fireworks!’
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