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Here’s an exclusive photo of chef Andrew Carmellini on Today set.
Earlier this morning, Carmellini showed Al Roker how to make cider glazed pork with wild rice and quinoa pilaf. Carmellini’s secret for the pilaf? Add dried cranberries soaked in Earl Grey tea and whiskey. Here at Short Order we call that lunch!
Carmellini is set to open the Dutch late this fall at the W South Beach. If you can’t wait for his cooking, try his pork dish at home by watching his cooking segment. And remember, the whiskey is for the cranberries … and the cook:
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