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Sturgeon and caviar farming in Western N.C.
Low-country style N.C. sturgeon with golden beet and goat cheese polenta, broccoli di rabe, crispy wonton and low-country hash by Chef Michael Foreman of Bistro Roca in Blowing Rock. This dish won the Fire on the Rock cooking contest.
Photo by Joe Schwartz
Tags: Food Feature, Stories
Uploaded: Apr 18, 2012