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Battle of the Hill 

The first course of the evening was a Goat Lady chevre maragrite with mushroom sherry demi, truffled yukon gold potato francobolli, farmer's cheese sauce and asparagus, from Chef Adam Rose of Il Palio. The three cheese options for the battle were Hillsborough Cheese Company's farmer's cheese, Goat Lady Dairy's chevre and Ashe County Cheese's sharp mountain cheddar. For each dish, the chefs had to use at least two of the three cheeses.


Uploaded: Jul 28, 2012 | Post Comments

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