The Craigie Burger
Chef Tony Maws talks about the creation Bon Appetit magazine called one of the best burgers in the country.
James Beard Award winning Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great.
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