Southern chef Bill Smith, of Crook's Corner in Chapel Hill, joins us for the next installment of The Key 3. Jesse Griffiths helps us examine our relationship with hunting, and we take a look at an unusual find in the wine world: orange wine.
Chef Bill Smith of James Beard award-winning restaurant Crook's Corner is known for his classic Southern dishes. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Oysters, Banana Pudding and Collards.
1:15 – 9:00
Author Jesse Griffiths says hunting should be associated with food culture -- not gun culture.
There are two Polish Villas in Buffalo, and while we suspect that Polish Villa II is every bit as good as Polish Villa I (they're both in the family), our visits during a recent trip to western New York were only to #1. We intended only to have lunch there, but liked it so much that we returned for dinner the same day. If we had time, we would have come back for breakfast, too.