Magnolia Grill was among the first restaurants in North Carolina to embrace using local produce and cooking with the seasons.
jamón serrano or prosciutto slices.4 1/2-inch-wide.
grass-fed ground beef patties.(4-inch) potato hamburger buns, buttered and toasted.Shredded iceberg lettuce and pickles, for serving.
Make the kalimotxo aioli.Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d'Espelette in a small saucepan.
Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.
Set aside to let cool completely, about 45 minutes.But the dish that cemented Yao as a Best New Chef is also his most modest: Delicate branzino and ribbons of scallion scorched with burning-hot oil, a Taiwanese method that adjusts the scallion's brightness from mellow flicker to floodlight.
Tasting it for the first time is a bit like opening Dorothy's farmhouse door and stepping into the Technicolor Land of Oz.When it comes to succeeding as a chef, there's nothing wrong with taking the established route.
But every once in a while you find a chef who's cut their own path.. 08. of 10.Julia Sullivan—Henrietta Red, Nashville.