It must be Polk Street day on Chowhound. I am meeting a friend for lunch on Polk St. Friday. I am looking for something tasty, not too crowded and not too expensive. I needs to be on Polk around Pine St. or a few blocks in either direction. Thanks.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.