After traveling the world, executive chef Ken Oringer settled in Boston where he opened his restaurant Clio. While his menu is primarily French-influenced, his flavorful dishes feature plenty of ethnic ingredients.
Here are his recipes for lobster and black truffle paella and salad of hay roasted heirloom carrots.
Lobster and Black Truffle Paella
Serves 4 people
1/4 cup sliced Spanish onions
4 tablespoons olive oil
2 tablespoon soffrit
1 tablespoon minced garlic
3 tablespoons...Full Story