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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.

Image credit: Photo by Joe Schwartz


Uploaded: Apr 18, 2012 | Post / Read Comments (1)

Image Archives: Stories: Joe Schwartz

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