Just 5 days till we're all in Deviled Egg Heaven at Supper on South St.
I'll be guest bartending.
12 different Eggs will be available.
$1 a piece, or 9 for all 12 halves
Sly Fox cans will be on hand. $3.
In Yesterday's Inquirer, Rick Nichols details (with the help of Chef Mitch Prensky) the art of making the perfect deviled egg.
Photo credit: Michael Bryant
Uwishunu also gives the plug...
Just look at all that endorsement!
See you there.
Maybe I'll wear yellow if I can find some in the midst of the big move!
Just look at all that endorsement!
See you there.
Maybe I'll wear yellow if I can find some in the midst of the big move!
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