Herb and Porichini Crusted Rack of Lamb with Truffle Mash Potato, grilled asparagus and Glace de Agneau by Chef Torin L. Postal of Crady's in Conway.
Herb and Porichini Crusted Rack of Lamb with Truffle Mash Potato, grilled asparagus and Glace de Agneau by Chef Torin L. Postal of Crady's in Conway. Photos by Charles Slate cslate@thesunnews.com
Herb and Porichini Crusted Rack of Lamb with Truffle Mash Potato, grilled asparagus and Glace de Agneau by Chef Torin L. Postal of Crady's in Conway. Photos by Charles Slate cslate@thesunnews.com

Conway restaurant Crady's has new chef who's worldly talent

April 06, 2011 12:00 AM