Intel / Te chef who makes the pancetta, υInsider Josh Stockton, is not only a Daniel Boulud alum, but also has a knack for charcuterie, thanks to time spent down at Blackberry Farm in the Great Smoky Mountains in Tennessee. Today it’s pancetta, but he hopes that soon one of the Wynn’s many wine cellars can be dedicated to curing meats in-house for Allegro.
Vegas Rated Magazine - February 2013
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