Cellar & Galley
Mar 15, 2019
2 minutes
BY JILL BOBROW
‘Frostie, with an ie, not like the snowman. It’s what people have called me since I was little,” says Peter Daniel Frost, chef aboard the 213-foot (65-meter) Codecasa Eternity.
Frostie had just created a four-hour, nine course lunch. Each artistically plated dish was a mélange of
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