🚀 go-pugleaf

In article <2nnuha$ate@nova.umd.edu>, COATES@UMUC.UMD.EDU (Ellster) wrote:

> In <2nmi0l$bmu@clarknet.clark.net> watc@clark.net writes:
> 
> > Hello... on tonight's All Things Considered, we're going to visit Vidalia 
> > Restaurant and talk with Head Chef Jeff Buben... who has been nominated 
> > for a James Beard Foundation best chef award.  We'll taste some of 
> > his onion creations... and hear about a surprising dessert he's working 
> > on.  
> 
> Vidalia food has a homey tone which for me strikes home.  They serve
> cornbread, onion biscuit rolls, and other kinds of bread along with apple
> butter on plates each party receives.  A shrimp appetizer comes with a
> ragu of tomato and onion over grits.  I like the white bean and ham
> appetizer also - goes especially well with the apple butter on cornbread.
> Very earthy flavors in what I've had.  What I miss is the crab cake and dry
> cole slaw appetizer which formerly was on the menu.

Also... if anyone wants a copy of the recipe for their carmelized baked
onion appetizer... as heard on Sunday's All Thongs Considered, e-mail to
watc@clark.net

rich