Lorenzo Polegri—chef at the famed Zeppelin in Orvieto, Italy—served these tiny cornmeal and rosemary focaccia rounds with gorgonzola mousse and chives during the reception of his Beard House dinner. You can see more photos of the Italian feast by clicking here.
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On the Menu: Week of December 1
Pan-Seared Rib-Eye Steak with Chile–Gorgonzola Butter
