Tony Foreman’s favorite Thanksgiving dish is a mashup of collard greens, Hoppin’ John (also known as Carolina peas and rice) and dark and gray turkey meat. He drinks it down with a “big, fruity red wine.” You won’t find that exact combination on the menu at Charleston restaurant, the upscale low-country restaurant in Baltimore’s Harbor East. Chef Cindy Wolf’s cuisine is a little more refined than her business partner’s concoction. But the individual ingredients will definitely all be there when…
from https://www.bizjournals.com/baltimore/news/2018/11/17/dont-tell-grandma-restaurants-drawing-more-diners.html?ana=RSS&s=article_search
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