Chef Karl Holl has cooked at a wine bar and tea shop, at a lauded San Francisco trattoria and in the middle of the forest. Now, he's making lobster rolls next to a pool in the middle of Central Oregon. And he's making beet and strawberry salads in a ritzy resort restaurant. And he's making party-cut pizzas and burgers in a family friendly bar and grill.
[
add
]
[
|
|
...
]