RED BANK: A DICEY CHAT ABOUT CHOWDA
PieHole visits Red Bank’s Chowda House to get the chef’s take on New England versus Manhattan. (Photo by Jim Willis. Click to enlarge)
How’s this for warming a cold, grey December day? Today, redbankgreen‘s PieHole food page tucks into two chowders at Red Bank’s eight-month-old chowderhouse, conveniently named the Chowda House.
We chat with chef Glenn Kovacs about what’s behind a decent made-from-scratch chowder, and ask the obvious question: red or white?
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