When: March 4-6, 5-10 p.m. 2010
French Master Chef Nico Romo will use 100 percent local products throughout three-course prix-fixe meal and every ingredient will travel less than 100 miles for producer to plate. Each ingredient will be locally-sourced from within a 100-mile radius of the Holy City, including eggs, milk, proteins and vegetables. Reservations recommended.
Keegan Filion Farm Pork Nam Sod
Asian Pancake, Pickled Local Vegetables
Amy May Amber Jack
Joseph Fields Roasted Baby Vegetables, Brown Butter Sauce
Split Creek Yogurt Cake
Warm Bell’s Pecan Honey, Carolina Gold Rice Milk & Basil Ice Cream.