RICHMOND, Va. – Executive Chef Patrick Wrenn of The Shaved Duck Restaurant (Midlothian) enjoys experimenting with culinary techniques to create delicious signature dishes. He made a return visit to the Virginia This Morning kitchen to show us how he makes rack of lamb. To learn more about the restaurant, click here.
Executive Chef Patrick Wrenn of The Shaved Duck Restaurant (Midlothian) enjoys experimenting with culinary techniques to create delicious signature dishes.
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