I had dinner last night at the newest location of Kansas Cityâ€™s best tapas restaurant, La Bodega.Â This was actually my second trip in as many weeks.Â Iâ€™ve always enjoyed the small plate concept and no one executes it better.Â It also led to a foodie discussion of the difference between the different pork products […]
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Prosciutto, Pancetta, and Serrano
By David Hayden on November 3, 2010 in Food Facts, Server Knowledge, Skills
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.