dconheels-Mark Heckathorn-foodie-Jardenea Offers Fine Farm-to-Fork Dining-January 2018

31 Jan 2018
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Tellicherry crusted strip loin with truffle mousseline potato, grilled asparagus, roasted plumb tomato and cabernet shallots at Jardenea. (Photo: Nick Bullock/DC on Heels)

Tellicherry crusted strip loin with truffle mousseline potato, grilled asparagus, roasted plumb tomato and cabernet shallots at Jardenea. (Photo: Nick Bullock/DC on Heels)

About the Author
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.

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