February 5, 2009

IN Burlington magazine - Winter 2008

Features SB Primes, Chef Peter Wilson and his holiday dish creation;

"...Burlington's restaurants are also gearing up for the holidays with alluring presentations of delicious menu items designed to tempt your taste buds. We asked a few of the city's top chefs to share their dishes in our Food feature..."

The Dish: Phyllo wrapped Lamb loin with wild mushroom duexelle, roasted garlic and duck liver pate.

To read the complete article and get Chef Peter Wilson's recipe for Phyllo wrapped Lamb, Click Here.