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Charcuterie produced in-house at Wild Olive Restaurant on Wadmalaw Island South Carolina is often sourced directly from local farmers.

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30118186A_DIN_Wagner-0415.jpg
Copyright
Kathryn Wagner
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4828x3219 / 9.0MB
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Food Photography for the New York Times
Charcuterie produced in-house at Wild Olive Restaurant  on Wadmalaw Island South Carolina is often sourced directly from local farmers.