Wednesday, December 23, 2015

Chef Ben Adams recognized for use of traditional ingredients

“There has been a renaissance of chefs who use traditional ingredients, says Chef Ben Adams, 33, who worked at Piedmont in Durham, N.C., and is opening his restaurant, Picnic, whose menu is a twist on a modern roadside barbecue joint."

—"Southern Cooks focus on heritage food" Sena Desai Gopal, Boston Globe

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