26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson
For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.
The Bell Tower Club’s gregarious Head Chef, John McFee, happily created this dish for the readers of Bakersfield Magazine featuring fresh fruits grown in Kern County. Aren’t you special!