Get the news

Share This Story!

Let friends in your social network know what you are reading about

At Home with Chef Emmele Herrold

Live mussels are displayed in a bowl next to the red curry sauce simmering on the stove. Emmele Herrold, 36, of Ferndale, executive chef / owner of The Black Eagle in Ferndale, cooks mussels with red curry sauce, crab dip and roasted potatoes and arugula salad with cilantro sauce at a family kitchen in Huntington Woods, Tuesday, Jan. 17, 2017.


A link has been posted to your Facebook feed.

Join the Conversation

To find out more about Facebook commenting please read the Conversation Guidelines and FAQs

At Home with Chef Emmele Herrold